Beetroot and goat’s cheese tart
Serves 4–5
Crust100 g butter
100 g boiled and grated potato (var. Siikli)
100 g all-purpose flour
Filling
400 g boiled and sliced beetroot
200 g cooked and sliced fennel
2 sliced and cooked onions
200 g St Maure goat’s cheese
Egg and milk mixture
4 dl whole milk or milk/cream mixture
4 eggs
To garnish: a generous amount of chopped basil
Prepare the crust. It is well worth making a larger amount of crust in one go, because it keeps well in the freezer and can be used in both sweet and salty pies and tarts. Boil the potatoes in their skins the day before. Peel and grate the cold potatoes. Weigh the accurate amounts of grated potato, butter and flour. Combine the ingredients with your hands to a smooth dough. Roll it out to a circle and line a tart pan with the dough. Prebake in the oven (180 ºC) until half done.
Prepare the filling. Slice the boiled, fresh beetroot very thinly, do the same with the fennel and the cheese. Cover the prebaked crust with layers of beetroot, onion and fennel. Season slightly with salt and pepper between the layers. Cover with slices of goat’s cheese. Combine milk and eggs. Pour mixture over the filling and cook the tart in the oven (180 ºC) for about 40 minutes until the egg/milk mixture has set. Coarsely chop a generous amount of basil and spread over the newly baked tart.