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.