Red Beet Swiss Chard Cake

Ingredients

• 12 young red beets (ca. 1 kg)
• 4 tbsp olive oil
• coarse Sea salt
• 1 swiss chard stem
• 1 onion
• 1 Garlic clove
• 250 g puff pastry
• 250 g crème fraîche
• 4 eggs
• pepper (ground)
• nutmeg
• 80 g grated cheese (e.g., Emmental)

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Peel the red beets, leave some greens, halve them. Place cut sides up on a parchment-lined tray, drizzle with oil, sprinkle coarse salt, bake for about 25 minutes until almost cooked.

3. 3.

   Meanwhile wash and trim swiss chard; chop white stems finely, slice leaves into strips. Peel onion and garlic, dice finely. Sauté onion, garlic, and chard stems in 1 tbsp hot oil for 1-2 minutes until translucent. Wilt the leaves, season with salt and pepper, let them collapse, then remove from heat. Take the beets out of the oven, cool slightly, cut halves into strips.

4. 4.

   Roll out puff pastry and line a quiche or baking dish greased with oil, forming a rim. Distribute the vegetables over the pastry.

5. 5.

   Whisk crème fraîche with eggs, season with salt, pepper, and nutmeg, pour over the vegetables. Sprinkle grated cheese on top and bake in the oven for another 40 minutes until golden brown.