Beets, love at second side
Some like beetroots, some don’t. For me they were love at second side. I eat them as pickles or salad, I never tried them lukewarm or as side dish. Once, I saw beetroots on a menu served as tart. That was the time, when I jumped over my own shadow and ordered them. That was the turnover of my beetroot aversion. They were so delicious. From that day on, I gave the beetroots a second chance. Here we go – tarte flambee with beetroots.
Beetroot & bell pepper tarte flambee
To make the tarte flambee, wrap the 2-3 beets into aluminum foil and place them into an oven-save dish. Roast the roots for 2-3 hours at 200°C or 400°F or until soft it depends on the size of the beets. Add for the last 30 minutes 2-3 sweet peppers. When they are cooked through take them out and cool the beets and peppers.
Prepare the baking sheet with parchment paper. Roll the dough out. For the vegetarian version, spread sour cream on top of the dough. Season the cream with salt, black pepper and chili flakes. Cut the beets into slices and the sweet pepper into stripes. Place them on top of the sour cream. Season the beets with salt and black pepper. Cook the tarte flambee in the preheated oven at 220°C or 475°F for 20-25 minutes. Take the tarte out and sprinkle with truffle oil and garnish with herbs.
For the vegan version, substitute sour cream for 400 g or 13 oz. of silk bean curd. Blend the bean curd and season to taste with salt, black pepper and herbs.
Serve lukewarm with salad.
Shopping list for the beetroot sweet pepper tarte flambee for 4 serves: 2-4 tart flambee doughs, 3 cups of sour cream, 8 beetroots, 2-3 sweet peppers, salt, black pepper, chili flakes, garden herbs (parsley, basil, oregano), truffle oil, for the vegan version, substitute sour cream for silk bean curd.
Bon appetite, enjoy the tart flambee with beetroots and sweet peppers, yours Chef’s Handyman team.