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
Adapted from Gordon Hamersley
Prep time: 1 hour
Prep time: 1 hour
Cook time: 40 minutes
Yield: 1-10 inch tart
Tart Pastry Dough:
1 1/2 cup all purpose flour
1/2 tsp salt
10 tbsp unsalted butter, chilled
4-5 tbsp ice water
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
- 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.