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Nachinkoy delicious tart with beetroot and feta
How to cook a tart "beets & feta"Usually combine beets with goat cheese, but Tarta is also perfect mascarpone, ricotta and feta. Salty feta and creamy texture is perfect to balance the sweet taste of beets. Balsamic vinegar adds spice to enhance the taste and give a special aroma to the dish. Tart with beetroot and feta can be as appetizer and main dish.
Ingredients (for 8-10 servings):
To make the pastry, place the flour, butter and a pinch of salt in a food processor (or make the dough by hand), combine until the mixture resembles bread crumbs. Add 1/4 Cup (60 ml) of cold water, and then stir until the mixture turns into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Lightly grease a 23-cm-thick form of oil. On a floured surface roll out the dough to 5mm thick and then use it to cover the sides of the form. Refrigerate for 15 minutes.
Preheat the oven to 180 C. Cover the dough with parchment paper, fill with uncooked rice or use pastry weights. Bake for 10 minutes. Remove the paper and weights, then bake for another 5 minutes (until dry and pale Golden color). Remove from oven and let cool.
For the filling, heat the oil in a frying pan over medium heat. Add the onion and 1 teaspoon of salt, then cook, stirring, for 6-8 minutes, until the onions are soft. Add the beets, vinegar, thyme, brown sugar and 1 Cup water and then simmer for 12-15 minutes (stirring to prevent burn) until the mixture thickens and becomes soft. Cool.
Put the beet mixture into the mold with the dough, then crumble feta on top. Whisk the egg and cream together and then pour on the tart. Sprinkle with thyme. Bake for 35 minutes. Cut into pieces, serve with fresh herbs. Enjoy!
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: online-detox.com/articles/112152-voshititelnyy-tart-s-nachinokoy-iz-svekly-i-fety
Ingredients (for 8-10 servings):
- 2 large beetroot (about 400g), peeled and coarsely grated
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1/4 Cup balsamic vinegar
- 2 teaspoons thyme
- 1 tbsp brown sugar
- 150g feta
- 2 eggs, lightly beaten
- 150mls double cream
- For decoration:
- Thyme
- Fresh herbs
- 1.3 Cup (200g) wheat flour, spelt
- 100g cold unsalted butter, cut into cubes
To make the pastry, place the flour, butter and a pinch of salt in a food processor (or make the dough by hand), combine until the mixture resembles bread crumbs. Add 1/4 Cup (60 ml) of cold water, and then stir until the mixture turns into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Lightly grease a 23-cm-thick form of oil. On a floured surface roll out the dough to 5mm thick and then use it to cover the sides of the form. Refrigerate for 15 minutes.
Preheat the oven to 180 C. Cover the dough with parchment paper, fill with uncooked rice or use pastry weights. Bake for 10 minutes. Remove the paper and weights, then bake for another 5 minutes (until dry and pale Golden color). Remove from oven and let cool.
For the filling, heat the oil in a frying pan over medium heat. Add the onion and 1 teaspoon of salt, then cook, stirring, for 6-8 minutes, until the onions are soft. Add the beets, vinegar, thyme, brown sugar and 1 Cup water and then simmer for 12-15 minutes (stirring to prevent burn) until the mixture thickens and becomes soft. Cool.
Put the beet mixture into the mold with the dough, then crumble feta on top. Whisk the egg and cream together and then pour on the tart. Sprinkle with thyme. Bake for 35 minutes. Cut into pieces, serve with fresh herbs. Enjoy!
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: online-detox.com/articles/112152-voshititelnyy-tart-s-nachinokoy-iz-svekly-i-fety
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