Red Beet Tarte Flambee

For the Topping
· 17 1/2 oz. red beets
· 1 teaspoon salt
· 1 teaspoon cumin
· 5 tablespoons red wine vinegar
· 3/4 cup + 1 tablespoon crème fraiche
· 4 green onions
· 4 tablespoons olive oil
· Fleur de Sel
· Pepper
· 3 oz. parmesan cheese
 
For the Dough
· 1 2/3 cup flour
· 2 tablespoons sunflower oil
· 1/2 teaspoon salt
 
Steps
1) For the topping, combine the beets, salt, cumin, and red wine vinegar in a pot. Fill with enough water to cover the vegetables completely. Cover and simmer for 60 to 90 minutes until tender. Cool slightly, peel, and slice thinly.
2) For the dough, combine the flour, oil, 1/2 cup + 1 teaspoon water, and salt. Knead until smooth. Cover with plastic wrap and let rise for 20 minutes. Preheat the convection oven to 375°F. Flour the work surface and turn the dough out onto it. Roll the dough to a thickness of 1/8 inch and place onto the baking sheet lined with baking parchment.
3) Spread the cream fraiche onto the dough. Clean the green onions, cut into rings, and sprinkle onto the dough along with the beets. Drizzle olive oil onto the tart and season with Fleur de Sel and pepper. Bake for 25 minutes. Grate parmesan cheese onto the tart.
 
From: The Vegetable Garden Cookbook: 60 Recipes to Enjoy Your Homegrown Produce
By: Oliver Brachat and Tobias Rauschenberger