Ingredients
- 1 rectangular short crust
- 1 large beetroot
- 2 tbsp olive oil
- 1 stalk fresh rosemary
- 40 g pistachios
- 100 g feta cheese
- 2 tbsp honey
- 1 egg yolk
- Salt
- Pepper
Instructions
- Preheat the oven to 200°C.
- Peel the beetroot and cut it into thin slices. Put the beetroot slices into a bowl, add the olive oil and rosemary and season with salt and pepper. Give it a good stir.
- Distribute the beetroot slices on top of the short crust, leaving a border of 5 cm. The slices should overlap. Fold in the borders and brush them with egg yolk.
- Bake the tart for 35 – 40 minutes.
- Roughly chop the pistachios and sprinkle on the baked tart. Drizzle the honey over it and crumble the feta on top.
Recipe & Picture: Liz Sinner
