Beetroot tart with zucchini and cheese

Instructions

1. In a medium pot, place beets, add water to cover and cook on a medium heat until beets are soft, about 30 minutes. You can add more water along the way. When beets are cooked, remove from the water, cool, peel and thinly sliced. Or steam the beets.
2. Heat 2 tablespoons of sunflower oil in a medium skillet and on a medium heat. Add sliced zucchini and cook until softened, about 2-3 minutes on each side.
3. To make a crust: In a bowl of standing mixer, combine flour, butter and salt. Pulse on a high until combined. While the mixer is running, add the egg yolk and water and process just until all ingredients are mixed. Shape the dough into a ball, cover with a plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 190 C.
5. Remove the dough from plastic and roll it out to an 20 cm cm
6. Carefully place the dough into a quiche baking dish (13-15 cm diameter). Prick the dough with the fork several times.
7. Bake for 10 min minutes. Remove from the oven.
8. In a medium bowl, combine crème fraîche, milk, Feta, 1 tablespoon of dill, salt and pepper. Beat in 2 eggs. MIx well.
9. Evenly lay sautéed zucchini across the tart base. Add ⅓ of the crème fraîche mixture. Evenly lay beet slices over the tart and drizzle with the remaining crème fraîche mixture. Scatter chopped walnuts on top and bake for 40 minutes.
10. Remove from the oven and sprinkle with the remaining tablespoon of dill.

• Servings : 6-8
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : From dinner-to lunchbox, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Beetroot, Butter, Cheese, Dill, Egg yolks, Eggs, Flour, Ground black pepper, Quiche, Rye flour, Salt, Sunflower oil, Walnuts, Zucchini