Preheat the oven to 250 °C.
Mix the sour cream and quark and season with salt and pepper. Add a little nutmeg.
Grate the beetroot into matchsticks.
Finely slice the apple and the cheese.
Spread the sour cream mixture over the tart base.
Cover with the apple slices, cheese and grated beetroot. Season with Herbes de Provence.
Put in the oven for 6-8 minutes. Then flambé with the Calvados.
Serve the tarte flambée very hot. Delicious with a mixed salad and raspberry vinaigrette.
Enjoy your meal!
Recipe: Carole Schiltz