Red beet and goat cheese tarte flambée

Name: Red beet and goat cheese tarte flambée
Prep time: 1800 s
Cook time: 1200 s
Total time: 3000 s
Yield: 6 Servings
Cuisine: french
Ingredients: 250 g red beets (cooked); 150 g goat cheese; 1 sheet puff pastry; 100 g sour cream; 15 g thyme; 30 g walnuts; 2 tbsp honey; 100 g arugula; salt; pepper

Based on 7 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

250 g	red beets (cooked)
150 g	goat cheese
1 sheet	puff pastry
100 g	sour cream
15 g	thyme
30 g	walnuts
2 tbsp	honey
100 g	arugula
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

baking sheet
oven
parchment paper
cutting board
knife

Nutrition per serving

Cal
429

Protein
10g

Fat
32g

Carb
24g

Step 1/3

Preheat oven to 200°C/390°F. Transfer dough to a parchment-lined baking sheet. Spread sour cream in an even layer onto the dough.

1 sheet puff pastry
100 g sour cream

baking sheet
oven
parchment paper

Preheat oven to 200°C/390°F. Transfer dough to a parchment-lined baking sheet. Spread sour cream in an even layer onto the dough.

Step 2/3

Pluck thyme leaves from stems and finely chop. Dice red beets and spread evenly onto the dough. Season with salt and pepper. Crumble goat cheese with your hands and sprinkle over the tarte flambée. Roughly crush walnuts and distribute over, then drizzle with honey and sprinkle with chopped thyme.

15 g thyme
250 g red beets
150 g goat cheese
30 g walnuts
2 tbsp honey
salt
pepper

cutting board
knife

Pluck thyme leaves from stems and finely chop. Dice red beets and spread evenly onto the dough. Season with salt and pepper. Crumble goat cheese with your hands and sprinkle over the tarte flambée. Roughly crush walnuts and distribute over, then drizzle with honey and sprinkle with chopped thyme.

Step 3/3

Bake in the oven at 200°C/390°F for approx. 15 – 20 min., or until the crust is golden and the cheese starts to melt. Garnish with fresh arugula and enjoy!

100 g arugula

oven

Bake in the oven at 200°C/390°F for approx. 15 – 20 min., or until the crust is golden and the cheese starts to melt. Garnish with fresh arugula and enjoy!