| 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 |
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.
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.
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!
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