2020-08-13 / test@t

Tart with candle

Puff pastry, beets, goat cheese and cream, plus a bit of magic, and this is an amazingly delicious tart. It can be divided into six as a starter, and for two or three as a main course. By the way, this is a great choice for a romantic dinner.

Tart with candle
  • 350 g of puff unleavened dough
  • 1 cup walnuts
  • 100 g goat cheese
  • 3 medium beets
  • 1 medium onion
  • 3 large eggs
  • 180 ml cream, 22-33% fat
  • 2 tbsp. l. dry white wine
  • 1 tbsp. l. walnut oil
  • 1 tbsp. l. olive oil
  • 3 sprigs of parsley
  • salt
  • freshly ground black pepper


Step 1
1. Preheat oven to 220 ° C. Wrap the beets in foil and bake until tender, 45–55 minutes. When the beets are done, cool them a little, then peel and cut into cubes.
Step 2
2. Peel the onion and cut into cubes. Heat a skillet with olive oil and sauté the onions until golden brown, 10 minutes. Pour in wine and cook for 2 more minutes. Mix the onion and beetroot, season with salt and pepper, remove from heat.
Step 3
3. Roll out the dough a little on a floured surface and cut out a circle 28 cm in diameter. Transfer the dough to a mold with low sides, 22-23 cm in diameter, press to the sides and bottom. Pour the dough with a fork and place in the oven for 20 minutes.
Step 4
4. When the base is ready, reduce the oven temperature to 170 ° C. Whisk eggs with cream, season with salt and pepper. Transfer the beets and onions to the dough and cover with the egg mixture. Sprinkle the crumbled goat cheese and walnuts over the pie and drizzle with peanut butter. Return the cake to the oven and bake for another 15–20 minutes.
Step 5
5. Remove the finished cake from the oven and leave for 5-10 minutes. Then sprinkle with finely chopped parsley and serve warm.
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