Beetroot Tart with Goat Cheese

Ingredients

• 250 g red and yellow beetroot
• 200 g purple potatoes (Vitelotte)
• Salt
• 200 g whole wheat flour (wheat or spelt)
• 80 g butter (and 1 tbsp for caramel)
• 0.25 tsp Salt
• 150 g fennel
• 1 small onion
• 50 ml dry white wine
• 50 ml Vegetable broth
• pepper (ground)
• butter (for the pan)
• 2 tbsp sugar
• 2 tbsp freshly chopped thyme
• 100 g goat cream cheese
• flour (for working)
• purslane (for garnish)

Instructions

1. 1.

   Cook the colorful beets and potatoes in boiling salted water for about 20 minutes. Drain, cool, then slice into ~2 cm thick rounds.

2. 2.

   Knead a shortcrust dough from flour, 80 g cold butter, salt, and 2-3 tbsp water. Adjust flour or water to achieve desired consistency. Shape into a ball, wrap in cling film, and chill for at least 30 minutes.

3. 3.

   Wash, trim, and slice the fennel. Peel, halve, and thinly slice the onion. Sauté both in wine and vegetable broth for about 4 minutes. Season with salt and pepper.

4. 4.

   Preheat oven to 180 °C (356 °F) fan‑forced. Butter a tart tin.

5. 5.

   Melt the remaining butter with sugar in a small pot until caramel turns light brown, then remove from heat and spread evenly over the dough base.

6. 6.

   Arrange potato and beet slices on the crust. Sprinkle with salt, pepper, and half the thyme. Top with the sautéed fennel mixture (without liquid), sprinkle remaining thyme, and crumble goat cheese over it.

7. 7.

   Roll out the dough on a floured surface slightly larger than the tin. Place over the filling, press excess dough between pan and filling. Bake in preheated oven for about 40 minutes. Remove from oven, let cool briefly, flip onto a plate, and serve garnished with purslane.