Beet tart with sheep curd cheese
Ingredients
| For the base | |
|---|---|
| 200 g | spelt flour |
| 50 g | cornmeal |
| 2 tsp. | baking powder |
| 1 tsp. | salt |
| 65 g | room temperature butter |
| 80 ml | mineral water |
| For the filling | |
|---|---|
| 900 g | beet (fresh or from a jar) |
| 1 | red onion |
| juice of | one lemon |
| 3 | eggs |
| 250 g | feta cheese |
| 200 g | organic sheep curd |
| 25 ml | organic sheep milk yoghurt |
| 1 tsp. | maple syrup |
| 1 pinch | salt |
| 1 pinch | pepper |
| fresh | herbs or cress |
Preparation
Put the spelt flour, the corn semolina the baking powder and the salt in a bowl. Form a hollow in the center. Add the butter and the mineral water and mix with your hands or with the help of a food processor to form a dough. If the dough is still too crumbly, add some more water. Form the dough into a ball and set aside for about 15 minutes, covered with a tea towel.
Preheat the oven to 200°C top and bottom heat. Lay out or grease a tart or springform pan (28-30cm) with baking paper and dust with flour.
Peel the beet and chop using a food processor or grate with a kitchen grater. If using beet from a jar, drain the liquid using a kitchen sieve. If the beet from the jar is not yet chopped, chop it with a food processor or grate it with a kitchen grater.
Peel the onion and finely slice it using a kitchen slicer or a sharp kitchen knife.
Crumble the feta cheese with your hands. Put about two thirds of it in a bowl with the eggs, the sheep's curd, the sheep's milk, the maple syrup, a pinch of salt and pepper. Whisk with a fork.
Dust a work surface with a little flour. Roll out the dough thinly and place it in the prepared pan. Press down with your hands and raise the edge about 2-3 cm.
Spread the beet evenly and pour the liquid over it. Spread the remaining feta cheese evenly over the quiche. Bake at the same temperature for 30-40 minutes.
Then garnish with fresh herbs or cress.
