Tart with smoked trout and beetroot

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 3 m.-sized eggs
• 500 g beetroot
• 1 tsp white wine vinegar
• 125 g smoked trout fillet(s)
• 150 g crème fraîche
• 100 g natural yogurt
• 1 tbsp horseradish
• 1 pot of water
• some dill, fresh
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 15 minutes

For the dough, knead the flour, a little salt, butter, 1 egg, and 2-3 tablespoons of water thoroughly. Wrap in cling film and refrigerate for 45 minutes. Wearing gloves, peel and dice the beetroot and boil in the water for about 40 minutes. Drain and let cool slightly. Mix in the vinegar. Cut the trout fillet into bite-sized pieces. For the topping, mix 2 eggs, crème fraîche, yogurt, and horseradish. Season with salt and pepper, and stir in the chopped dill. Roll out the dough in a lightly greased tart tin. Arrange the diced beetroot and smoked fish on top. Pour the topping over the dough. Bake in the preheated oven for about 30 minutes.