Beetroot Tart with Fennel and Dill
Baking and Desserts | Argentinian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
17
🍽️ Servings
7
Description
This recipe is taken from the book 'Scandinavian Cuisine: Simple and Cozy Food for Every Occasion' by John Smith. 'I love the vibrant purple beetroot combined with fresh dill—it decorates the dining table beautifully. This tart is delicious served warm or cold, and it's lighter than a traditional quiche because it contains fewer rich dairy ingredients.'
Ingredients
- Beetroot - 10.6 oz
- Sour Cream - 7.8 oz
- Milk - 3 fl oz
- Chicken Egg - 2 pieces
- Feta cheese - 7.1 oz
- Dill - 1 tablespoon
- Fennel - 1 piece
- Olive Oil - to taste
- Balsamic Vinegar - to taste
- Walnuts - 1.8 oz
- Butter - 5.3 oz
- Wheat Flour - 6 oz
- Coarsely Ground Rye Flour - 3.5 oz
- Whole egg - 1 piece
- Water - 4 spoons
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
If the beetroot is fresh, place it in a pot of water and bring to a boil. Cook for 30–40 minutes (depending on the size of the beetroot) until tender. Rinse under cold water. The skin should come off easily – peel the beetroot.
Step 2
For the dough, cut the butter into cubes and rub it together with both types of flour and salt until it resembles crumbs (you can do this quickly in a food processor). Add the egg yolk and water, and quickly knead the dough without overworking it. Form it into a ball and refrigerate or freeze for 30 minutes.
Step 3
Roll out the cooled dough and carefully line a fluted tart pan with a removable bottom. Prick the bottom with a fork and refrigerate for another 15 minutes.
Step 4
Preheat the oven to 356°F. Bake the crust in the middle of the oven for about 10 minutes.
Step 5
Meanwhile, in a bowl, mix the sour cream with the milk, eggs, feta cheese, salt, pepper, and half of the dill.
Step 6
Cut the fennel in half lengthwise and remove the tough bottom part. Thinly slice the fennel. In a saucepan, heat a little olive oil and sauté the fennel over low heat for 5–6 minutes. Midway through, add a splash of balsamic vinegar.
Step 7
Remove the base from the oven. Spread the sautéed fennel on the bottom and add a third of the sour cream filling. Thinly slice the beetroot and arrange it in a neat layer over the filling. Cover with the remaining filling and sprinkle with half of the nuts.
Step 8
Return the tart to the oven and bake for 20–25 minutes. Once ready, sprinkle the tart with the remaining nuts. Serve warm.
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