Root Vegetable & Goat Cheese Tart

Ingredients for 1911 g

For the pie crust
35 g QimiQ Sauce Base
490 g Cake flour
35 g Corn flour / starch
10 g Salt
185 g Butter
30 g Glucose syrup
65 g Whole eggs
25 g Egg whites
55 g Canola oil
For the filling
150 g QimiQ Sauce Base
200 g Beetroots
200 g Golden beets
200 g Sweet potatoes
100 g Whole eggs
0.25 g Thyme
0.25 g Oregano
2 g Chives
2 g Salt
1.50 g Black pepper, ground
0.25 g Nutmeg, ground
30 g Parmesan, grated
85 g Goat cheese
15 g Olive oil extra virgin, to drizzle



1. For the pie crust: sift all the dry ingredients together and set aside.
2. Place all wet ingredients into the mixing-bowl and stir. Slowly add the dry ingredients and kneed with a dough hook to a smooth dough. Wrap in plastic foil and store until needed.
3. Roll out the dough on a flour dusted surface. Place into a tart mould, press the edges and remove the excess dough.
4. For the filling: wash the root vegetables and rub with a little oil and salt. Roast in the oven until almost done. Remove the skin and slice into slices (approx. 0,5 cm thick).
5. Mix the QimiQ Sauce Base with the eggs, some of the herbs, spices and parmesan.
6. Pour the filling into the pre-baked tart shell. Crumble the goat cheese over the filling.
7. Top with the sliced roasted vegetables and sprinkle with the olive oil, salt, pepper and remaining herbs.
8. Bake at 180°C until the crust is golden brown. Allow to cool on a wire rack.


QimiQ Sauce Base Advantages

  • Bake stable

  • Prevents moisture migration, pastry remains fresh and dry for longer

  • Creamy indulgent taste with less fat

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