Onion Thyme Beetroot Tart with Goat Cheese and Red Wine Syrup

For the Onion Thyme Beetroot Tart, preheat the oven to 200 °C. Peel the beet and cut into thin slices.

Sauté them in a little olive oil and cover with a lid. Add the sugar and caramelize a little. Stir in the balsamic vinegar and wine and saute until the beets are soft.

Stir in the thyme, salt and pepper. Meanwhile, cut the onions into thin rings and sauté slowly in a little butter.

Place the puff pastry in a tart pan and spread the beet and onion on top. Bake the tart for about 30-35 minutes.

Cut goat cheese into thin slices and fry in a pan with a little butter and place on top of the tart. Spread a few dabs of creme fraiche all around and bake the tart again for about 5 minutes.

For the syrup, boil down red wine with sugar until syrupy and spread over the finished tart. Decorate with a few thyme leaves.

Preparation Tip:

Onion thyme beetroot tart also tastes delicious when enjoyed cold.

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