Beetroot and Goat Cheese Tart

Cut off the beetroot bulbs, wash them, peel them, and slice them thinly. Separate the washed beetroot greens into leaves and stalks. Cut the stalks into 2 cm pieces, leave smaller leaves whole, and cut larger ones in half.

In a deep pan, melt the butter, add the garlic crushed with the palm of your hand, sauté it for a moment, and then add the beetroot slices. Sauté for about 3 minutes, then add the stalks to the pan, and after another two minutes, add the leaves. Sauté these for only one more minute, then season with salt and pepper.

Roll out the dough on baking paper to fit the entire baking sheet. Arrange the beetroot on top, leaving a two-centimeter border all around. Place slices of goat cheese on the beetroot. You can lightly salt it again. Bake for 20 to 30 minutes in an oven preheated to 200°C with a fan.