Inspired by the classic beet, goat cheese, and walnut salad, this recipe combines these same ingredients to make a savory tart. Much like a quiche, this tart has an egg based filling with a flaky pastry crust that really brings out the beets. What I loved most about this tart was its colors - a beautiful blend of purple from the beets, white from the cheese, and topped with chopped kale for an added touch of green.

Beet, Walnut, and Goat Cheese Tart
Cook time: 40 minutes
Yield: 1-10 inch tart
Ingredients:
Tart Pastry Dough:
1 1/2 cup all purpose flour
1/2 tsp salt
10 tbsp unsalted butter, chilled
4-5 tbsp ice water
Filling:
1 blind-baked pastry shell
1 tbsp unsalted butter
1 onion, thinly sliced
1 8oz package of baby beets (steamed and peeled) (Trader Joe's)
1 tbsp olive oil
1 tsp sea salt
1/4 tsp ground black pepper
3 large eggs
3/4 cup milk
6 oz goat cheese
1 cup walnuts, chopped
1 tbsp chopped parsley or kale
Instructions:
- Mix flour and salt. Cut in butter with a knife and using a pastry blender, a fork, or even your fingers will do, blend butter into flour mixture until the pieces are about pea-sized. Work fast to avoid overheating the mixture.
- Make a well in the middle of the mixture and add 4 tbsp water. Mix together until dough holds together when you press it. (does not need to be smooth) Add additional water up to 1 tbsp as needed
- Roll dough into a small log and on a floured surface, press dough away from you in a smearing motion. Roll dough back into a log and repeat once more. This step helps create the buttery flaky texture of the pastry.
- Wrap dough in plastic wrap and store in refrigerator for 1 hour prior to use.
- Spray your tart pan (with a removable bottom) with cooking spray
- When ready to use, roll out dough into 1/4 inch thickness (or large enough to cover your tart pan. Press dough into tart pan and cut off excess dough.
- Line dough with a piece of parchment paper and fill with dry rice or beans. This helps prevent the pie crust from rising and forming bubbles.
- Bake at 375 degrees F for 20 minutes then remove rice and parchment paper.
- Cut onion in half and slice thinly.
- Melt butter in a pan over medium heat. Add onions and sautee until caramelized.
- Next, chop beets into about 1 inch cubes. Add beets and onions to tart, spread evenly.
- Whisk together eggs, milk, salt and pepper and pour mixture over onions and beets into the tart shell.
- Sprinkle chopped walnuts over the top of the tart.
- Scatter tablespoon-sized scoops of goat cheese on top of the tart
- Bake at 350 degrees F for 40 minutes
- Let cool for 10 minutes in pan before removing.
- Sprinkle chopped parsley (or in my case chopped kale) over top of tart and serve warm.
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