Beetroot pie with raspberries (vegetarian)
Ingredients
For the dough:
- approx. 150 g flour
- 1 egg
- 1 pinch salt
- 75 g butter
- flour, for kneading
- butter and flour, for the dish
- dried legumes, for blind baking
For the topping:
- 400 g beetroot, cooked
- 1 red onion
- 1 tbsp vegetable oil
- 1 tsp brown sugar
- 2 tbsp balsamic vinegar
- salt
- pepper, from the mill
- 100 g goat cheese roll
- 300 ml cream
- 3 eggs
- 1⁄2 handful of herbs: parsley, dill
- 1 handful baby spinach
- 1 handful raspberries
- 1 - 2 tbsp pine nuts
- 1 tbsp dill tips, for sprinkling
Instructions
1. For the dough, knead the flour with the egg, salt, and butter (cut into pieces) to a smooth dough. If necessary, add a little cold water or flour. Wrap the dough in cling film and refrigerate for about 30 minutes.
2. Preheat the oven to 200 °C top and bottom heat. Grease a tart tin with butter and sprinkle with flour. Roll out the dough to a thickness of approx. 3 - 4 mm and line the tart mould with it, also forming an edge. Prick the base several times with a fork, line with baking paper and cover with the pulses. Bake in the oven for approx. 15 minutes. Take it out of the oven and remove the paper and the pulses. Reduce the oven temperature to 180 °C.
3. Cut the beetroot into slices. Peel the onion and chop finely. Lightly sauté in oil in a hot pan. Add the sugar and the balsamic vinegar, swivel underneath and caramelize lightly. Add the beetroot slices, season with salt and pepper and remove from the heat.
4. Cut the cheese into thin slices. Whisk the cream with the eggs and season with salt and pepper. Rinse the herbs, shake dry, chop the leaves coarsely and stir into the egg mixture. Spread the goat cheese slices, half of the beetroot slices, and the onion mixture evenly on the tart base. Sort the spinach, wash and pat dry. Put 2 - 3 leaves aside, spread the remaining leaves loosely on the tart. Pour the glaze over everything. Spread the remaining beetroot slices and the raspberries on top.
5. Sprinkle everything with pine nuts and bake in the oven for 35 - 40 minutes until golden brown. Remove from oven, let cool and serve garnished with dill tips and the remaining spinach leaves.