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Quick beetroot tart

Quick beetroot tart by the Greek chef Akis Petretzikis. A hassle-free recipe for this savory French galette-style tart with beets and cheese!

8 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	359 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 25 min Cook Time: 60 min Total Time: 85 min

https://akispetretzikis.com/en/recipe/7798/grhgorh-tarta-me-pantzaria

Put the flour, the semolina, the butter cut into small pieces, and the salt into a bowl, and mix them with your hands until completely combined and until the mixture looks like wet sand.
Add the vinegar and water, and mix until you have a firm dough.
Wrap the dough in plastic wrap, press it down with your hands to spread it, and refrigerate it for 30 minutes.
Preheat the oven to 170°C (340°F) set to fan.
Remove the dough from the refrigerator and place a piece of parchment paper on your worktop.
Dust the parchment with a little flour, place the dough on it, and dust it again with flour.
Use a rolling pin to roll out the dough into a 30 cm round sheet.
Use a spoon to spread the cream cheese over the dough sheet, leaving a 4 cm border around the edges to be able to fold them later.
Crumble the goat cheese with your hands, scatter it on top of the dough, and add the thyme and pepper.
Cut the beetroots into cubes, and scatter them on top of the other ingredients.
Fold the edges of the dough inwards, using the parchment paper, and sprinkle it with the grated cheese.
Transfer the tart, along with the parchment, to a baking pan and use a pastry brush to spread the egg wash over the dough.
Put the pan in the oven and bake the tart for 50-60 minutes at the top oven rack position.
Remove the pan from the oven and set it aside to cool.
Cut the tart into triangular pieces, and serve it with rocket and olive oil.

Ingredients

110 g butter

190 g all-purpose flour

35 g semolina

1-2 pinches salt

1 tablespoon(s) vinegar

60 g water

500 g beetroots

150 g cream cheese

150 g goat cheese

50 g cheese

1 tablespoon(s) thyme

pepper

1 egg yolk

rocket

2 tablespoon(s) olive oil

Instructions

Step 1

Put the flour, the semolina, the butter cut into small pieces, and the salt into a bowl, and mix them with your hands until completely combined and until the mixture looks like wet sand.

Step 2

Add the vinegar and water, and mix until you have a firm dough.

Step 3

Wrap the dough in plastic wrap, press it down with your hands to spread it, and refrigerate it for 30 minutes.

Step 4

Preheat the oven to 170°C (340°F) set to fan.

Step 5

Remove the dough from the refrigerator and place a piece of parchment paper on your worktop.

Step 6

Dust the parchment with a little flour, place the dough on it, and dust it again with flour.

Step 7

Use a rolling pin to roll out the dough into a 30 cm round sheet.

Step 8

Use a spoon to spread the cream cheese over the dough sheet, leaving a 4 cm border around the edges to be able to fold them later.

Step 9

Crumble the goat cheese with your hands, scatter it on top of the dough, and add the thyme and pepper.

Step 10

Cut the beetroots into cubes, and scatter them on top of the other ingredients.

Step 11

Fold the edges of the dough inwards, using the parchment paper, and sprinkle it with the grated cheese.

Step 12

Transfer the tart, along with the parchment, to a baking pan and use a pastry brush to spread the egg wash over the dough.

Step 13

Put the pan in the oven and bake the tart for 50-60 minutes at the top oven rack position.

Step 14

Remove the pan from the oven and set it aside to cool.

Step 15

Cut the tart into triangular pieces, and serve it with rocket and olive oil.