Tart with beetroot and cottage cheese
181 65 минут 8 порции
This tart is only for the true solomobile :) I have many years of cooking this tart and most interesting is that the layers can be changed arbitrarily. The taste does not change, and each time something new
Ingredients for Tart with beetroot and cottage cheese
- Flour - 150 g
- Butter - 100 g
- Beets - 400 g
- Chicken egg - 2 PCs
- Flour - 2 tbsp
- Garlic - 2 the tooth.
- Salt - 2 tsp.
- Spices - 2 tsp.
- Curd - 360 g
- Chicken egg - 1 piece
- Salt - 1/2 tsp.
- Honey - 1 tbsp
- Flour - 1/2 tbsp
Step by step instruction of cooking Tart with beetroot and cottage cheese
Mix butter, flour, yolks, salt and knead the dough. If the batter is dry, add 1 - 2 tablespoons of water. If sticky, add more flour.
Form a loaf, wrap in plastic wrap and put in fridge for 20 minutes
While the dough is resting, start the cottage cheese filling. Whisk the cottage cheese with egg, salt and honey.
Put to heat up the oven on 200 degrees.
Meanwhile, proceed to beet the stuffing. Whisk in a blender beets, spices, salt and garlic. To the resulting mass add eggs and flour
Bring all to a homogeneous mass
Meanwhile, take out the dough, roll out to make a bottom with small bumpers (I have a form 23cm). Put the batter in the pan, pierce with fork and put in the oven for 12 minutes
Get the cake, reduce the oven temperature to 170 degrees, and more a matter of your imagination. Layers can be placed arbitrarily. This time I made beet stuffing a little thinner, so she painted the cottage cheese. Pour on top of the beet filling, level
After you put the curd. Beet juice is doing its job :) And put into the oven for 20 - 25 minutes
Take out the tart from the oven, remove the ring. The tart is ready. The photo in the form without one piece :)