Apple Goat Cheese Tarte Flambée with caramelized Beetroot

Egg freeGluten freeYeast freeLow histamineCowNut freeWithout industrial sugarVeganVegetarian

Do you remember your last really good and crunchy Tarte Flambée? Well, I don’t. In my case, it’s been probably many years and thats reason enough to bake one according to my taste.

Instead of the common topping, I decided to create a slightly sweet but savoury topping. And I have to say that the combination of caramelized red beet, apple and goat cheese is simply ………… amaaaaazing……. Check it out and surprise yourself;-)

Apple Goat Cheese Tarte Flambée with caramelized Beetroot

  • 250g gluten free flour mixture  *Click here*
  • cc 130ml cold water
  • 1/2 tea spoon of baking powder
  • Some sea salt
  • 2 tablespoons of olive oil *Extra virgin*

Ingredients for the topping:

  • 1 raw red beet root
  • 2 apples *Optional: Pears*
  • 40g cane sugar
  • 10g butter *Optional: Vegan butter*
  • 1 sprig twig of fresh rosemary
  • 1 cup of Creme vega *From Dr. Oetker* or optional Creme Fraiche if you don’t react to it*
  • 1 roll of goat cheese
  • Honey *Optional: Rice syrup, pear or apple syrup*
  • A pinch of sea salt
  • Some olive oil *Extra virgin*
  • In addition you’ll need baking paper and a baking griddle

Give the flour mixture into a bowl, add water, salt, baking powder, olive oil and knead all the ingredients thoroughly.

The dough should be slightly firm so that you can roll it out easily.

Cover the dough with a wet kitchen cloth and leave it aside for about 10 minutes.  Peel and cut the red beet into fine stripes.

Halve the apples, remove the seeds, peel and cut them into thin slices. Clean the rosemary, shake it dry, pluck off the needles and chop them.

Cut the cheese into some slightly thicker slices. Give butter and sugar into a pan and caramelize everything on medium heat.

First turn the apples within the caramel, take them out of the pan afterwards and then do the same with the red beet stripes.

Turn the heat down to the lowest level and turn the red beet within the pan as well. Cover the pan with a lid, turn off the heat and now

pre heat the oven up to 200° upper and under heat. 

Take the dough out of the bowl, place it on a flour coated working surface, a silicon matt or directly onto the baking paper and roll it out.

You don’t have to roll it out squared. Just do it however you like. It just has to be thin in the end.

Now put the dough onto the baking paper and place it onto the griddle. Cover the sides of the dough with a “ca 1cm wide” oil layer, distribute the Creme Vega all over the rolled out dough and add a little bit of salt.

First scatter the caramelized apple and red beet stripes all over and afterwards the goat cheese. Sprinkle some honey over the cheese and thats all. Well almost;-)

Now shove the Tarte Flambée for about 15 minutes into the pre heated oven.

After more or less 5 minutes scatter the chopped rosemary all over. Close the oven door and continue to bake the Tarte Flambée until it’s ready.

Micha´s Kitchen Revolution wishes Bon Appétit ♥