Sweet potato and beetroot tart

Ingredients for 1 servings:

• 160 g flour
• 110 g butter, cold
• ½ tsp salt
• 60 ml water, very cold
• 1 medium-sized sweet potato(s), approx. 200 – 250 g
• 1 large beetroot, approx. 200 g
• 1 m.-sized onion(s)
• 1 tbsp oil or clarified butter
• 100 ml water, approx.
• 25 ml balsamic vinegar, approx.
• 1 tsp brown sugar
• some salt
• 1 tsp thyme, dried
• 4 m.-sized eggs
• 150 g light cream
• n. B. Salt and pepper, freshly ground
• 100 g cheese, grated or feta cheese

Instructions

Working time approx. 45 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 30 minutes

vegetarian, for an 18 x 28 cm dish

Line the bottom of a baking dish with baking paper. For the pastry base, mix the flour with salt, add the butter in small flakes, and chop with a knife until the butter pieces are about the size of peas. Mix with your fingertips, rubbing lightly as you go. The butter and flour should form flakes. Add ice-cold water and quickly knead into a dough. Let the dough rest in the refrigerator for half an hour. Preheat the oven to 200°C (top/bottom heat). Press the dough into the dish, forming a rim about 3 cm high. Prick the pastry base tightly with a fork. Bake on the lowest rack for about 20 minutes, until lightly browned. Remove the dish from the oven and let cool. Peel the beetroot thinly and grate it into fine strips. Peel and finely dice the onion. Heat a little oil or clarified butter in a non-stick pan and sauté the onion, stirring, until it begins to soften. Mix in the beetroot and sauté briefly. Stir in the sugar and thyme, pour in the water and balsamic vinegar, and add a little salt if desired. Sauté for about 20 minutes, stirring occasionally, until the beetroot is soft and the liquid has evaporated. Add a few more spoonfuls of water if the liquid evaporates too quickly. Allow the beetroot to cool. Wash the sweet potato and pierce all over with a fork. Wrap it in damp kitchen paper and microwave on high for 5-7 minutes until soft. Remove the kitchen paper and allow the sweet potatoes to cool enough to handle, then cut them in half. Scrape the flesh from the skin with a spoon and mash it finely with a fork. Beat the eggs in a bowl. Season with salt and pepper, adding a little more thyme if desired, and stir in the crème légère. Spread about half of the topping on the pre-baked crust. Place the sweet potato puree in small piles on top, then arrange the beets around it. Pour the remaining topping over the vegetables. Sprinkle grated cheese (e.g., medium-aged Gouda) or crumbled feta cheese on top. Bake for another 20-30 minutes, until the egg mixture has set and the cheese is lightly browned. Season with salt lightly, especially if using feta cheese.