Tart with beetroot and sweet potatoes

Ingredients for 4 servings:

• 1 roll(s) of dough (wholemeal dough from the refrigerated section), round
• 2 m.-sized sweet potatoes
• 1 large carrot(s)
• 1 bag of pre-cooked beetroot, approx. 500 g
• 1 shallot(s) or onion, optional
• 1 cup sour cream or half and half cream, approx. 200 g
• 1 egg(s)
• 200 g grated cheese, savory e.g. mountain cheese, Gruyère
• e.g. salt and pepper
• 2 sprigs of thyme, fresh or dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian, quick, easy, from a 26 or 28 cm tart tin

First, preheat the oven to 200°C (top/bottom heat). Then grease a tart pan (approx. 26-28 cm). Roll out the dough and place it in the tart pan with the paper on it. Without paper, I would grease the pan and perhaps dust it with flour before placing the pastry on it. Prick the dough several times with a fork. Tip: I like to use spelt pastry with a diameter of 32 cm. Peel the sweet potatoes and carrots and slice them thinly. Remove the beetroot from the package and slice them thinly. Spread the vegetables on the pastry. Put the sweet potatoes on the bottom, then the carrots and finally the beetroot. I always slice the vegetables directly over the pastry-lined tart pan. It’s important to slice the vegetables thinly, otherwise the baking time won’t be long enough or the vegetables will remain too firm. So, it’s really better to slice than to slice. And use pre-cooked beetroot or pre-cook fresh beetroot separately. If you like, you can also finely dice the onion and spread it on the vegetables. Mix the sour cream with the eggs and cheese and season generously with pepper. Salt isn’t needed much, as the cheese is already quite salty. Pick the leaves from the thyme sprigs and add them to the mixture. Then spread everything over the vegetables. Tip: I’ve also made it with milk when we didn’t have any sour cream or anything similar. Just be careful not to use too much milk/liquid, otherwise the dough will become soggy. Bake the tart in the preheated oven on the middle rack for about 30 to 40 minutes, until the surface is golden brown. Cover with aluminum foil if you notice that the surface is getting too dark. Test with a fork whether the vegetables are already soft. Many children also enjoy the tart lukewarm or cold, so we usually make it without the onions.