Tart with Beet and Bacon

For the Tart with Red Beets and Bacon, first boil the red beets in plenty of salted water until tender, peel and cut in half.

While the beets are cooking, prepare the short pastry. To do this, knead the flour with butter, the egg and salt to a smooth dough and let it rest, covered, in the refrigerator for 30 minutes.

For the filling, cut the bacon into small cubes, fry in a pan until crispy and then drain well.

Mix the cream cheese and cream with the eggs, thyme and bacon. Season to taste with salt and pepper.

Line a tart pan with baking paper, roll out the dough thinly and line the pan with it. Pour in the cream cheese mixture and spread the beets in a circle in the dish.

Bake the tart with red beets and bacon in a preheated oven at 170 °C for about 45 minutes. Let rest for 5 minutes and arrange on preheated plates.

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