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BEETS AND GOATCHEESE TART WITH A SPELTCRUST

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Tarts are great. They are easy and quick to make and the result is delicious. I suggest making the dough from scratch as the bought ones contain preservatives and unnecessary ingredients. Moreover, by making your own dough you can use alternatives to commercial white flour. I always try to pile lots of veggies onto the tart dough. In winter my tarts are usually heavier and earthier as I tend to use root vegetables such as carrots, parsnips, and beets; whilst in summer they are lighter and fresher as I use fresh tomatoes and zucchini.

Beets and goat cheese are a classic combination and they match perfectly. I love tarts the most, served with a rich salad.

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BEETS AND GOATCHEESE TART WITH A SPELTCRUST

Course Main Course, Side Dish, Snack
Cuisine Mediterranean
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Author Lara Tulani

Ingredients

For the dough

  • 110 gr white Spelt flour
  • 110 gr whole grain spelt flour
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 pack dry active yeast
  • 1 tsp honey
  • 125 ml warm water

For the topping

  • 1 medium beet cut into thin slices
  • 1 medium leek cut into thin rings
  • 150 gr goat soft cheese or feta cheese
  • 200 gr Crème Fraiche
  • Salt and pepper

Instructions

  1. 1. Sift the flours and the salt into a medium-large bowl, mix and form a mold.

    2. Add the yeast, warm water, and honey in a small bowl and mix well.

    3. Add the yeast mixture to the mold in the flour and let it activate for 10 minutes.

    4. Add the olive oil and mix well to a nice dough (you might need more flour).

    5. When the dough is nice and smooth and has been kneaded for a few minutes, place it into the bowl and cover it with a damp towel so it won't dry out. Let it sit for at least 1 hour.

    6. Meanwhile, you can prepare all your toppings.

    7. Heat a dash of olive oil in a sauté pan and add the Beetroot slices. Sauté them for about 15 minutes over a medium-high heat.

    8. After an hour of rest, roll out the dough to the size of your sheet pan.

    9. Preheat the oven to 200°C.

    10. Spread the Crème Fraiche onto the dough, add all ingredients on top spread out evenly and place the tart into the oven.

    11. The Tart should have a nice golden crust. After 20 minutes it should be ready.