Tarte flambée with beetroot and apple and fennel salad
Recipe by Sarah Golbaz
Ingredients in Benoo bag:
Beetroot, fresh goat cheese or sour cream, apples, red onion, fennel with fronds
Ingredients at home:
220 g flour, 100 ml water, 4 tbsp. vegetable oil, Salt, Pepper, ½ tsp apple vinegar, 2 tbsp. salad oil
Total cooking time (incl. resting time): approx. 40-45 min
Allergy: Gluten and dairy
What’s needed in the kitchen: Mandolin or grater (optional), rolling pin, bowl, baking paper/bakin mat, knife, cutting board, oven
Preheat the oven to 275 degree celsius (top and bottom heat).
Peel the beet and cut into very fine slices – alternatively use a mandolin or a slicer. Combine with 1 tbsp. oil and salt and pepper.
Slice the onions, peel and slice the apples .
Mix 220 g flour, 110 ml water, ½ tsp. salt and 3 tbsp. vegetable oil and knead into a smooth and elastic dough. It should barely tear when pulled apart.
Flour the dough evenly and place it on a sheet of baking paper. Then, roll it out with a rolling pin as thin as possible (about 2-3mm) – the dough should cover the baking sheet.
Lift the dough with the paper underneath onto a baking tray and spread the goat‘s cream cheese/sour cream evenly.
Top with the beet slices. Finally, garnish with the apples and half of the onions.
Then bake the tarte flambée at the highest temperature for 10-15 min., until golden brown. The baking time may vary from oven to oven.
Step 5: Fennel salad
Pluck the fennel leaves from the stem and cut the fennel bulk into fine slices. Mix with half of the onions, apple cider vinegar and 2 tbsp. salad oil and season with salt and pepper.
Sprinkle the fennel fronds on the tarte flambée just before serving and serve all together.