Beetroot from the Groningen countryside, local goat’s cheese and not just any honey, but ‘Groning’. It’s the perfect combination of ingredients for a colourful beetroot tart, which you can enjoy for lunch, as a snack or as a side dish with dinner. We’ll explain stap by stap how to make it yourself and tell you more about these special local produce.
Key elements
- 1 packet of savoury pastry
- 4 cooked beetroots (“Dikke Bak Met Biet’n!”)
- 1 shallot
- 1 Marouge goat’s cheese from Machedoux by De Oude Streek
- 4 figs
- 100 grams of quark
- 2 tablespoons of Groning
- olive oil
- a pinch of salt and pepper
“ "Deliciously local" ”
Goats from De Oude Streek
Zevenhuizen, a village in the south-west of Groningen province, is home to a quirky entrepreneur. Hanneke Kuppens keeps 40 goats here for her organic goat farm. Goat cheese has been made at De Oude Streek since 1988. The most famous cheese is called the Machedoux, but a number of creative raw milk goat cheeses are also developed. All cheeses can be found at Hanneke's farm shop, as well as at De Kaaskop in the centre of the city of Groningen. With few ingredients and a lot of passion, the quality cheeses are prepared. The composition of the goat's milk is different every day, depending on the weather, the seasons and the peace and quiet.
Groningen honey: Groning
"To plant a seed is to believe in tomorrow" is the motto of the Toentje Foundation. They cooperate with beekeepers from all over the province of Groningen and sell the honey that comes directly from their own bees. The name of the honey is very appropriate, namely'Groning'. Toentje is not just a vendor, in fact, by buying honey and other products you support the organisation in producing fresh vegetables and herbs for the City food bank. Besides honey, Toentje produces a new social beer every year with hops from its own Stadshop garden. The foundation has also set up the restaurant Bie de Buuf in the Oosterpark neighbourhood. A meeting place where you can enjoy delicious local food.
Development
Place the sheets of savoury pastry into the baking tin. Spread the pastry out and press it down firmly. Prick the pastry with a fork to ensure the base turns out nice and light. Pre-bake the base for 5 minutes at 180 degrees, either in the oven or an air fryer.
Slice the cooked beetroot. Cover the pre-baked base with the beetroot slices, arranging them in an overlapping circle. Now slice the shallot into rings and place them between the beetroot slices. Place the filled base in the oven or air fryer at 160 degrees for 10 minutes.
Use a food processor or hand blender to make the topping. Cut the goat’s cheese and figs into pieces and place them in the food processor. Next, add 100 grams of quark and 2 tablespoons of Groning. Finally, add a dash of olive oil and a pinch of salt. Blend the ingredients together until smooth. The topping is now ready.
Spread the topping over the Groningen beetroot tart and make it look extra special by decorating it with fig slices and pieces of goat’s cheese. Tip: add a little Groning to the tart for a sweet finishing touch.
Enjoy your meal!
