Beet-carrot tart
Beet tart with caramelized onions on a delicious carrot crust
Ingredients
| BUTTON: |
| wheat flour 275 g |
| carrots 100 g |
| soft butter (82%) 100 g |
| dried thyme 1 tsp. |
| turmeric 1 tsp. |
| salt 1 tsp. |
| INGREDIENTS: |
| roasted beets 0.5 kg |
| red onion 400 g |
| sour cream 200 g |
| feta cheese 120 g |
| prunes a handful |
| eggs 3 pcs |
| white dry wine 60 ml |
| butter 40 g |
| balsamic 30 ml |
| liquid honey 25 g |
| dried garlic 2 tsp. |
| salt, black pepper to taste |
Instructions
Step 1
Bake the washed beets at 180 degrees for 50 minutes. Allow to cool. Then peel and cut into circles, half a centimeter thick.
Step 2
Grate the carrots on a fine grater, season with salt, thyme and turmeric, add butter and flour.
Step 3
Knead the dough, spread it in the tarate mold and put it in the refrigerator.
Step 4
Meanwhile, sauté the onion sliced in half rings in butter. Pour in the wine, let it evaporate, then add the balsamic, honey, salt and black pepper. Cook, stirring, for 10 minutes.
Step 5
When the onions have cooled, spread them over the crust. Overlap the beets in a circle on top, sprinkle with dried garlic and pour the mixture of sour cream, eggs, salt and pepper.
Step 6
Bake the tart at 180 degrees for 40-45 minutes. Serve the tart with prunes and feta. Enjoy.
