Golden Beet and Herbed Goat Cheese Tart with Walnut Crust

Ingredients

• •2 medium golden beets, roasted and sliced
• •1 cup walnut pieces, finely ground
• •1 1/4 cups all-purpose flour
• •1/2 teaspoon sea salt
• •1/3 cup unsalted butter, chilled and cubed
• •3 tablespoons cold water
• •4 ounces goat cheese, softened
• •2 tablespoons fresh herbs (e.g., thyme, chives, parsley), finely chopped
• •1/4 cup heavy cream
• •1 egg, beaten
• •1/4 teaspoon black pepper
• •1 tablespoon olive oil for roasting (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). If not already roasted, wash and scrub the golden beets, then drizzle them with olive oil (optional). Wrap them in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice into thin rounds.

2. 2

   While the beets are roasting, prepare the walnut crust. In a food processor, combine the finely ground walnut pieces, all-purpose flour, and sea salt. Pulse a few times to mix.

3. 3

   Add the chilled, cubed unsalted butter to the food processor. Pulse until the mixture resembles coarse crumbs.

4. 4

   Gradually add the cold water, one tablespoon at a time, pulsing until the dough comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   Once the dough has chilled, roll it out on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess edges. Prick the bottom with a fork and place the crust in the fridge to chill for an additional 15 minutes.

6. 6

   Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10-12 minutes. Remove the weights and parchment, then bake for another 5 minutes or until lightly golden. Let cool slightly.

7. 7

   In a small bowl, mix the softened goat cheese, finely chopped fresh herbs, heavy cream, black pepper, and half of the beaten egg until smooth and creamy.

8. 8

   Spread the herbed goat cheese mixture evenly over the cooled walnut crust. Arrange the roasted beet slices on top in an overlapping pattern or design of your choice.

9. 9

   Brush the remaining beaten egg gently over the exposed edges of the crust for a golden finish. Bake the tart in the oven at 375°F (190°C) for 25-30 minutes, or until the filling is set and the crust is golden brown.

10. 10

    Allow the tart to cool slightly before slicing. Serve warm or at room temperature, optionally paired with a fresh green salad.