First, prepare the dough. Place the flour, ground flax seeds and salt in a bowl. Mix all the ingredients then add the cottage cheese and olive oil. Mix for a few seconds with a spoon then finish kneading the dough for a few minutes by hand until a homogeneous ball is obtained.
Flower your work surface then spread the dough using a roller. Cut circles larger than your tart molds and then darken the dough in them. Remove the excess dough from the edges with the roller and place these tartlets in the refrigerator for 30 minutes.
Once this resting time has elapsed, preheat the oven to 180 °, prick the bottom of the tartlets with a fork and bake in the oven for 7 minutes.
Meanwhile, prepare the filling: beat the egg with the goat cheese and season. You can also pour a little beet juice for a nice pink color. Cut the cooked beets into thin slices.
When the tart are cooked, fill them halfway with the goat and egg mixture, then add the beetroot slices in bloom or stacked according to size.
Bake again for 15 to 20 minutes and cool completely.
Sprinkle with small pieces of feta or blue cheese, chopped parsley and mussels flax seeds before tasting!
Reserve in the refrigerator for a maximum of 3 days.