beet, goat cheese, walnut tart
by gordon hamersley on cookstr
the original is here.
serves 4 to 6
1 recipe tart dough, shaped and blind baked
makes 12 oz: enough for one 10" tart or 6 small tarts
1 c. flour
½ tsp. kosher or sea salt
10 tbsp. unsalted butter, cubed small and chilled
4 to 5 Tbsp. ice water
in mixing bowl, combine flour and salt. cut butter into flour, using a pastry blender, until butter pieces are pea sized. alternately, pulse 8 to 10 times in a food processor, being careful not to soften the butter.
add ice water. with your fingertips, quickly combine flour mixture and water, until water is just absorbed. the dough will be messy but should hold together when squeezed. if it's a little dry, sprinkle on a few more drops of water.
gather dough and wrap tightly in parchment, flatten slightly, and let rest in the refrigerator for at least 30 minutes before rolling. dough will keep in the refrigerator for a few days.
preheat oven to 375º. roll dough into circle large enough for overlapping edges. press dough into the bend and up sides of tart pan and trim the excess. line with parchment and fill with dried beans, folding parchment up around beans to expose sides. bake for 20 minutes, until light golden.
meanwhile...back at the ranch.
slightly modified from the original, here.
2-3 beets (depending on what size comes in your csa box for the week)
sea salt and fresh ground black pepper
1 tbsp unsalted butter or olive oil
1 onion, sliced into thin shreds
2 tbsp dry white wine (whatever is half-drunk on the counter)
1 recipe tart dough (above)
3 large eggs
¾ c. heavy cream (or buttermilk, which saves ~ 100 cal/serving)
4 oz goat cheese (or more, since we switched out buttermilk. thanks, alex!)
1 c. walnuts (chopped or halves)
a few tablespoons chopped fresh parsley
heat oven to 450°. wash beets, but don't work too hard. they'll be peeled later (do *not* peel them at this point; as with most of us, beets bleed more when raw than cooked). place beets in a small ovenproof pan . add 1/8-inch of water and cover tightly with aluminum foil. bake until they're tender when pierced with a paring knife: 30-45 minutes.
rub the skins off of cooled beets, and dice into small cubes. wear something you clean house in, or plan on ruining whatever you wear (hmm...or maybe that's just me).
heat butter in sauté pan over medium heat. add onion, season with salt, and stir every few minutes, until just tender: about 10 minutes. —if you heart caramelization like me, more like 20-25 minutes for deep mahogany color. add wine and cook for another minute or two, scraping up any fond on the bottom of the pan.
heat oven to 350°. layer beets and onions in the blind-baked tart shell. the nuts may be added at this step as well. life's too short for keeping up with bake-time math.
whisk eggs and buttermilk together, season with salt and pepper, and carefully pour over tart contents, letting the mixture settle in with other ingredients. dot goat cheese on top of the tart. place on a baking sheet and bake for 35-40 minutes. sprinkle with chopped parsley and let rest for at least 5 minutes before serving.
nom nom nom.