Tarte flambée with beetroot

Ingredients for 2 servings:

• 125 g quark
• 125 g crème fraîche
• 1 egg yolk
• 400 g beetroot, pre-cooked
• 75 g walnut kernels
• 1 roll(s) of tarte flambée dough from the refrigerated section
• 5 sprigs of oregano
• 2 cm ginger, fresh
• 3 tbsp honey
• 2 handfuls of lamb’s lettuce
• some salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Preheat the oven to 250°C (top/bottom heat). Drain the beetroot, let it drain, pat dry, and cut into thin slices. Rinse the oregano, spin dry, pick off the leaves, and roughly chop. Sort and roughly chop the walnuts. Peel the ginger and coarsely grate or grate it. Mix together a cream from quark, crème fraîche, egg yolk, pepper, and salt. Sort, wash, and spin dry the lamb’s lettuce. Roll out the tarte flambée dough into 2 oval portions and place on a baking tray lined with baking paper. Spread the cream evenly over the tarte flambée and sprinkle with the chopped oregano. Distribute the beetroot slices evenly over the tarte flambée and drizzle a little honey on each slice. Bake the tarte flambée in the preheated oven for about 10 to 12 minutes. Then sprinkle with the walnuts and bake for another 2 to 3 minutes. Sprinkle the finished tarte flambée with ginger, grind some pepper and salt over it, and arrange the lamb’s lettuce on top. Slide the tarte flambée off the baking paper onto a plate, add a dollop of crème fraîche to the center, and serve immediately while hot.