Beetroot and goat’s cheese tarte flambée

Beetroot and goat’s cheese tarte flambée

Total: 35 Min. | Active: 20 Min.
Nutritional value / people: 563 kcal
, Fat: 24 g
, Carbohydrate: 68 g
, Protein: 16 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tarte flambée dough, rolled into a rectangle
120g soft goats' cheese
200g beetroots, thinly sliced
20g pecan nuts, roughly chopped
a little sea salt
a little pepper
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How it's done

Place the dough onto a baking tray along with the baking paper, cut into 4 equal strips. Spread 2/3 of the cheese over the dough, then top with the beetroot and sprinkle with the nuts.

Bake for approx. 15 mins. in the lower half of an oven preheated to 220°C.

Remove the tarte flambée and top with the remaining cheese, season.

Good to know
Tip: Drizzle 1 tbsp of acacia honey over the tarte flambée.

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