Red beet and goat cheese tarte flambée

Nutrition per serving

• Step 1/3

  
  • ⅓ sheet puff pastry
  • 33⅓ 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

  
  • 5 g thyme
  • 83⅓ g red beets
  • 50 g goat cheese
  • 10 g walnuts
  • ⅔ 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

  
  • 33⅓ 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!