Borscht-Inspired Savory Tart
This vibrant borscht-inspired savory tart captures the essence of traditional beet soup while offering a modern twist. A flaky pastry shell is filled with a rich beet and cabbage mixture, infused with dill and topped with crème fraîche for a creamy finish. Perfect as an appetizer or a hearty main dish, this tart brings the flavors of Eastern Europe right to your table.
ingredients
- 1 pie crust (store-bought or homemade)
- 2 medium beets, roasted and diced
- 1 cup red cabbage, finely shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon dried dill
- ½ cup vegetable broth
- ½ cup crème fraîche (or sour cream)
- Salt and pepper to taste
- Fresh dill for garnish
steps
- 1.
Preheat the oven to 375°F.
- 2.
In a skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté until softened, about 3-4 minutes.
- 3.
Stir in shredded red cabbage and cook for an additional 5 minutes until wilted.
- 4.
Add roasted beets, caraway seeds, dried dill, vegetable broth, salt, and pepper; mix well and let simmer for 5-7 minutes.
- 5.
Roll out the pie crust and place it in a tart pan. Trim edges as needed.
- 6.
Fill the crust with the beet and cabbage mixture, spreading it evenly.
- 7.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- 8.
Remove from the oven and let cool slightly. Top with dollops of crème fraîche and garnish with fresh dill.
- 9.
Slice and serve warm or at room temperature for full flavor experience.
Releated Recipes