Beetroot quiche with soft goat cheese

Ingredients for 3 servings:

• 500 g beetroot, bought cooked or fresh
• 3 onions, red
• 30 g butter
• 2 tbsp honey
• 300 ml red wine, dry
• salt and pepper
• 1 pack of puff pastry from the refrigerated counter
• 200 g cheese (soft goat cheese or goat Camembert)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Starter for 6 people, also tastes cold

Boil fresh beets in water the day before. The bulbs can be washed and boiled whole. This will prevent them from bleeding as much. Boil for up to 30 minutes, depending on their size. Test for doneness with a wooden skewer. If the skewer pierces the bulb easily and without resistance, it is done. Do not cook the beets until they are buttery soft; the vegetables should still have some bite. The next day, peel and slice the beets. Slice or chop the red onions into thin rings. Melt the butter, add the honey, and sauté the onions until soft. Pour in the red wine and simmer until reduced by half; it should thicken slightly. Season generously with salt and pepper. Add the beetroot slices and let them sit for a while, then remove from the heat. Line the puff pastry in a rectangular dish (approx. 42 x 29 cm). Score one edge all the way around, about 3 cm. Place the beetroot inside the notch. Slice the soft goat cheese and spread it over the quiche. Bake the quiche at 200°C (gas mark 6) for 20-25 minutes. The puff pastry should rise slightly on the sides, and the cheese should bubble.