Gluten-free savory galette
Red beet and goat cheese tarte flambée
Difficulty
Easy 👌30
min.
Preparation
20
min.
Baking
0
min.
Resting
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 |
Metric
Imperial
Utensils
- baking sheet
- oven
- parchment paper
- cutting board
- knife
Nutrition per serving
Cal
429
429
Protein
10 g
10 g
Fat
32 g
32 g
Carb
24 g
24 g
Step 1/3
- 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
- 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
- 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!
More delicious ideas for you
Mixed tomato and goat cheese tart
Mozzarella and veggie puff pastry pockets
Spanakopita (Greek spinach pie)
Leek and apple quiche with bacon
Pizza with Brie cheese, grapes and thyme
Cherry tomato and goat cheese tartlets with balsamic glaze
Pasta with burst cherry tomatoes and mozzarella
in Berlin