Beet Tart

For the beet tart, first preheat the oven to 200 degrees. Mix the cream cheese and three quarters of the butter with a hand mixer until well blended. Add baking powder, flour, caraway seeds, cayenne pepper and a tiny bit of salt and mix to a soft dough.

Knead the dough on a floured surface, form a smooth ball and chill for about 20 minutes.

Grease a cake springform pan of about 23 cm ø with the remaining butter and sprinkle with spices. Layer the beet in several circles in the form like a roof tile. Roll out the dough on a floured surface a tiny bit larger than the mold. Place the dough on top of the red beets and press down a tiny bit on the edges. Poke several small holes in the dough to allow steam to escape.

Bake on the middle rack for about half an hour, until the top is golden. Remove from heat and let cool for 8-10 minutes. Remove from the pan, turn to the other side, and arrange on a flat serving platter. Garnish the beet tart with parsley.

Preparation Tip:

To the beet tart fits natural yogurt seasoned with salt and black pepper.

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