Tart with beetroot, feta and thyme

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp water
• 600 g raw beetroot
• 2 onions, red
• olive oil
• salt and pepper
• thyme sprig(s)
• 1 egg yolk
• 150 g feta cheese

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 50 minutes

For the dough, sift the flour onto a work surface, add pieces of butter and salt. Quickly mix with your fingertips until coarsely crumbly. Pour the egg and water into a well in the center. Mix all ingredients again without kneading. The leaves from two sprigs of thyme can also be incorporated into the dough. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least two hours. For the topping, peel and quarter the beetroot. Peel and slice the red onions. Place the onions and beetroot on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with salt. Bake for 30 minutes in an oven preheated to 180°C (top/bottom heat). Roll out the shortcrust pastry on baking paper. Arrange the beetroot quarters and red onions on top, leaving a 4 cm border free. Then fold the edge all the way around over the topping. Brush the edges of the pastry with beaten egg yolk using a pastry brush. Slide the tart onto a baking sheet with the baking paper and bake in the oven at 180°C for 30 minutes. Before serving, sprinkle the tart with feta pieces, season with pepper, and garnish with thyme.