Now please, please, do us one single favor: Stay! Stay long, as long as you can, not forever, but still for a couple of months; believe me when I say that we deserve you very much right now! We want to go outside, play, tan and swim, we want to ride our bicycles, plan trips and have picnics, uh yes, more than anything else we want to have picnics in the park!
Talking about picnic, let’s talk about tarts! Whether it is tarts with fruit, tarts with fish, tarts with meat or tarts with vegetables: I can’t think of a better thing to have at a picnic than tart. Because it can be both savoury and sweet, it feeds the entire family (or aplenty of friends) and because it’s easy to prepare, and simply because it’s so, so, so delicious.
One special tart, that potentially will become my favourite picnic tart this summer, is a beetroot tart with spinach and goat’s cheese I made a couple of days ago after a recipe by Green Kitchen Stories. The special feature about this tart is the dough, which is made out of rolled oats and different (whole meal) flours, hence, it tastes particularly hearty. Add fresh veggies and aromatic goat’s cheese to that – and summer seems to be forever.
Go ahead, quickly make your own tart and then let’s go outside have a picnic in the park!
Love,
Lea Lou
Beetroot tart with spinach and goat’s cheese
For one tart (approx. 28 cm)
100 g rolled oats
60 g rice flour
70 g whole meal spelt flour
1 large pinch salt
80 g cold butter
4 – 5 table spoons ice-cold water
3 small beetroots
1 red onion
1 table spoon olive oil
300 g baby spinach, washed
1 – 2 tea spoons lemon juice
Salt and pepper
10 mint leaves
4 eggs
140 ml milk
100 g creamy goat’s cheese
1 handful pumpkin seeds
For the dough, mix rolled oats with both kinds of flour and salt. Add butter in small cubes and two or three table spoons ice-cold water and knead the dough until all ingredients are well incorporated, adding more water if necessary. Form a ball and wrap the dough in cling film, cool in the fridge for half an hour.
Preheat the oven to 180° C, grease a tart form with butter.
Using a rolling pin, roll out the dough between two layers of cling film, arrange dough in the tart form and pierce it a couple of times with a fork. Bake the tart for ten minutes.
In the meantime, peel and grate beetroots (use gloves to avoid stains).
Peel onion and cut it in thin slices, peel and roughly chop garlic.
In a large pan, heat olive oil and sauté onion and garlic for a couple of minutes. Add one half of the washed spinach, sauté for a couple of minutes, add the other half and cook spinach for about five minutes. Stir occasionally, season with salt, pepper and lemon juice to taste, stir in mint leaves. Allow to cool down a bit.
Whisk together eggs and milk, season with salt and pepper to taste, stir the mixture into the spinach.
Remove the tart from the oven, arrange grated beetroots on top firstly and the spinach mixture secondly, leaving out an edge of approx. 2 cm because it looks nicer. Crumble the goat’s cheese over the tart and bake for another 30 minutes.
Heat a small pan without fat and roast pumpkin seeds from all sides. Sprinkle tart with pumpkin seeds and serve with a fresh salad (I made a purple corn salad with radishes). Enjoy!
