{ Roasted Beet & Chèvre Tart }

Here is a recipe for another savory tart! Who can argue with a black pepper and thyme crust, filled with sweet roasted beets and gooey chèvre cheese? Not me!

{ ingredients }

CRUST (this is the same as this tart – it makes 2!)

  • 2 1/2 cups white whole wheat flour
  • 2 tsp. salt
  • 2 Tbs. of fresh thyme leaves
  • Plenty of freshly cracked black pepper (to taste)
  • 16 Tbs. (2 sticks) of cold, unsalted butter, cut into pieces
  • 3-6 Tbs. ice water

FILLING

  • 1 red onion ,roughly chopped
  • 3 medium beets, peeled and sliced
  • EVOO
  • 2 Tbs. of fresh oregano, chopped
  • 1/2 cup chèvre cheese
  • 2 Tbs. Parmesan cheese
  • Plenty of fresh ground salt & pepper

 { directions }

FOR THE CRUST

  1. Start by making your crust. put flour, salt, pepper and thyme in a food processor and pulse a few times to combine.
  2. Add in butter and pulse just a few times. The mixture sure still be chunky. Fight the urge to pulse too much.
  3. Next, add in the ice water 2 Tbs. at a time, Pulsing 1-2 times each. You want to try to add as little water as possible. You’ll know it’s ready when you pinch some of the crumbly dough and it holds together.
  4. Remove mixture from the food processor to a smooth clean surface. Using your hands press the dough together to make a ball. Knead it lightly until all sticks together.
  5. Divide the dough into two. Form balls and wrap in plastic wrap. Refrigerate for at least an hour. This makes two pie crusts. I usually use one, and store the other in the fridge to use later that week. You can also freeze this dough, and when you are ready to use, thaw in the refrigerator for 24 hours before using.
  6. After an hour, roll one of the dough balls out on the counter. For a 9″ round pie pan, you will want to roll out a 12″ circle (you can also use this for a square pan, just roll out a bit larger than the size of the pan).  Roll to about 1/8″ thick. Once I’m at the size I need, I roll it up and then roll it out on top of my pan. Press into the bottom of the pan and trim and/or fold over the excess on the edges.

FOR THE FILLING

  1. Preheat oven to 400ºF.
  2. In a bowl, stir together beets, onion, a drizzle of oil, plenty of salt and pepper and half the oregano.
  3. Pour beet mixture onto a baking sheet and roast for 20 minutes or until beets and onions are slightly browned.
  4. When the beets are ready, it is time to build your tart. Drain beets and onions on paper towel to soak up excess oil. Using your prepared crust, fill the bottom of the crust with the beets and onions. Next, crumble the chèvre cheese over the entire tart. Top with the remaining oregano and Parmesan cheese. Add salt and pepper as desired.
  5. Bake for 25-28 minutes. Check in the last few minutes to make sure the crust only slightly browns.
  6. Let cool for a few minutes and serve warm.
  7. Enjoy! Yum!

Makes about 4-6 servings.

{ Keep cooking in Love & Light! }

 

 

Beet Tart Prep
Beet Tart Prep

 

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