Bietenplaattaart VVV Texel Fotograaf Annette van Ruitenburg 2

Recipe: Beet plate pie with pear and sheep cheese

This colorful plate cake is delicious as a lunch or appetizer. A delicious dish with many Texel ingredients!


  • 500 grams of boiled red beets, from Novalishoeve or a roadside stall
  • ½ tablespoon of olive oil
  • 2 pears, from Fruitbedrijf Molenbuurt
  • 8 slices of frozen puff pastry
  • 100 grams of quark, from Novalishoeve or Zuivelboerderij de Tesselaar
  • 1 clove of garlic, squeezed
  • Parsley and chives
  • 1½ tablespoons of honey, for example for sale at Maartenshuis
  • 100 grams of young sheep's cheese, from De Waddel or Kaasboerderij Wezenspyk
  • 15 grams of fresh basil
  • Baking paper


First, heat the oven to 200 ˚C. Wash the beets well and cut the leaves off (not too close to the beets to prevent them from bleeding). Boil the beets for about 45 minutes until they are done. Let them cool and cut the beets into thin slices. Toss the beets with oil, pepper and some salt if necessary.

Then peel the pears. Cut them into quarters, core them and then cut them into thin slices. Place the puff pastry in a rectangle on a baking tray lined with parchment paper. Overlap the sheets slightly and press the edges firmly. Then mix the quark with the garlic and finely chopped herbs and brush the dough with this mixture. Then divide the beet and pear slices over the dough. Finally, drizzle with honey and season with pepper.

Bake the pie in the middle of the oven for about 25 minutes. Divide the grated / cubes of young sheep's cheese over the last 10 minutes. Tear the basil leaves into pieces and sprinkle the cake with them. You can serve the plate cake immediately.

Enjoy your meal!

Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

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