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
Preparation
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
