Autumnal, aromatic, balanced – a delight between sweetness and spice
Wine with food means transforming seasonal ingredients into culinary elegance. This caramelized beet tart with goat’s cheese and thyme combines earthy depth, creamy richness and subtle sweetness to create a harmonious whole. Wine and food come together here to emphasize each other – not to drown each other out.
The strong color and sweet, nutty aroma of the beet combine with the spicy, salty creaminess of the goat’s cheese and the aromatic freshness of thyme. A hint of honey rounds off the dish and underlines the caramelized note, while the crispy puff pastry provides structure. A wine with balance, fine fruit and gentle acidity forms the perfect bridge – such as a Pinot Gris from Alsace, which skillfully absorbs the interplay of sweetness and spice.
Ideal wine accompaniment: Pinot Gris AOC Alsace (Alsace, France)
A Pinot Gris AOC Alsace from Alsace (France) is the ideal accompaniment to this autumnal tart. It has enough richness and creaminess to stand up to the creamy texture of the goat’s cheese, while also bringing an elegant freshness that allows the caramelized beet to shine. Its subtle fruity sweetness harmonizes with the honey note, while delicate notes of pear, quince and white flowers round off the earthy aroma of the beet.
The Pinot Gris is soft and harmonious on the palate, its moderate acidity keeping the dish in balance. The nutty depth of the goat’s cheese is enveloped by the delicate melt of the wine, while the thyme builds an aromatic bridge to the fine spiciness of the wine. This combination exemplifies the Alsatian art of combining wine and food in perfect harmony – elegant, aromatic and sensual.
Further wine recommendations for this dish
Chardonnay Bourgogne AOC (Burgundy, France)
A classic Chardonnay from Burgundy with fine wood, hazelnut and ripe fruit elegantly complements the tart. The creaminess of the wine combines with the goat’s cheese, while its acidic structure refreshes the caramelized beet. The buttery notes of the wood ageing enhance the taste of the puff pastry and create a warm, harmonious overall picture – a pleasure with depth and structure.
Sauvignon Blanc, Sancerre AOC (Loire, France)
A Sancerre or a Pouilly-Fumé brings freshness, herbal aromas and mineral tension into play. The fine acidity contrasts with the sweetness of the beet, while notes of gooseberry and citrus emphasize the spiciness of the thyme. Goat’s cheese, a classic partner of Sauvignon Blanc, becomes the aromatic link here – the result is a lively, fragrant pairing with a clear structure.
Grüner Veltliner Kamptal DAC (Kamptal, Austria)
This wine impresses with its typical spiciness, delicate pepper and fine apple fruit. It brings lightness and energy to the dish without overpowering the creamy texture of the tart. The Veltliner emphasizes the earthy complexity of the beet and harmonizes perfectly with thyme and puff pastry. An Austrian classic that also goes brilliantly with vegetarian cuisine.
Chenin Blanc (Swartland WO, South Africa)
A Chenin Blanc from the New World brings together exotic fruit, fine acidity and a creamy texture. Its aromas of ripe pineapple, honey and tangerine reflect the caramelized component of the beet, while the mineral core keeps the dish in balance. A powerful yet elegant alternative with an international character.
Gewürztraminer Alto Adige DOP (South Tyrol, Italy)
This aromatic white wine with notes of rose, lychee and clove emphasizes the floral aspect of the thyme and gives the tart an exotic touch. The light residual sweetness combines with the sweetness of the beet, while the creamy texture perfectly supports the goat’s cheese. An intense but harmonious combination for lovers of aromatic wines.
The recipe:
Karamellisierte Rote-Bete-Tarte mit Ziegenkäse & Thymian
Cooking utensils
- 1 Pfanne
- 1 Backofen
- 1 Backblech
- 1 Backpapier
- 1 Schneidebrett & Messer
Ingredients
- 1 Rolle Blätterteig
- 2 mittelgroße Rote Beten vorgegart
- 100 g Ziegenkäse weich
- 1 EL Honig
- 1 EL Balsamico
- 1 TL Butter
- 1 Zweig Thymian
- Salz & Pfeffer
Preparation
Vorbereitung
- Backofen auf 200 °C vorheizen.
- Rote Bete in Scheiben schneiden, Thymianblättchen abzupfen.
Karamellisieren
- Butter in Pfanne erhitzen, Honig und Balsamico hinzufügen.
- Rote-Bete-Scheiben darin glasieren, bis sie leicht karamellisieren.
Backvorgang
- Blätterteig auf Backpapier legen, Rote Bete gleichmäßig darauf verteilen.
- Ziegenkäse in Stückchen darübergeben, mit Thymian bestreuen.
- 25–30 Minuten backen, bis der Teig goldbraun ist.
Anrichten
- In Stücke schneiden, mit frischem Thymian garnieren und warm servieren.
Empfohlene Beilagen:
- Feldsalat mit Walnüssen
- Apfelchutney
- Kürbissuppe als Vorspeise
