Everyday meals
Plăcintă cu sfeclă (beetroot tart)
A Moldovan tart with soft dough, filled with grated beetroot, caramelised onions and melting cheese. Its ruby colour makes it a festive and comforting dish.
Ingredients
Ingredients
Pâte
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Make the dough by mixing the flour, salt, oil and lukewarm water. Knead for 6 minutes, then cover and let rest for 30 minutes.
- Coarsely grate the cooked beetroot and finely slice the onions.
- Fry the onions in the oil for 8 minutes over medium heat, then add the beetroot and vinegar. Keep cooking for 5 minutes, stirring.
- Off the heat, pepper the filling and mix in the grated cheese. Let it cool completely.
- Preheat the oven to 190 °C. Divide the dough in two and roll one half out onto a tray lined with baking paper.
- Spread the filling over it, leaving a 3 cm border, then cover with the second sheet of dough. Seal the edges by pinching them.
- Brush with beaten egg yolk and make a few cuts on top.
- Bake for 35 to 40 minutes, until the crust is golden. Let it cool slightly before cutting.
Variations and tips
Cheese-free version. Leave out the cheese and add 2 tablespoons of crème fraîche to the filling.
For a deeper colour. Add a raw grated beetroot to the filling to intensify the colour and flavour.
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Moldova
Moldova
Moldova
Moldova
Moldova
Moldova
Moldova
Moldova
Original Ecomely recipe.