Eating outdoors on a beautiful summer day can be magical. For a memorable meal, serve a Fresh Goat Cheese, Roasted Beet and Walnut Tart. This pretty tart with its delicious flavors and wonderful textures pairs beautifully with greens tossed in a light vinaigrette. Easy to serve and your guests will be truly impressed.
Fresh Goat Cheese, Roasted Beet
and Walnut Tart
adapted from
Bistro Cooking At Home
Gordon Hamsley
with Jeanne McAllister Smart
Fresh Goat Cheese, Roasted Beet
and Walnut Tart
adapted from
Bistro Cooking At Home
Gordon Hamsley
with Jeanne McAllister Smart
Ingredients
2 to 3 small beets
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 medium onion, thinly sliced
2 tablespoons dry white wine
Pastry dough (pre-baked)
3 large eggs
3/4 cup heavy cream
4 ounces goat cheese
1 cup chopped walnuts
1 tablespoon walnut oil (optional)
About 2 tablespoons chopped fresh parsley
Directions
Heat the oven to 350 degrees F.Wash the beets and dry them with a paper towel. Place the beets in a small oven proof pan, drizzle them with olive oil, and season with salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a pairing knife, about 1 hour.
Allow the beets to cool. Peel the beets using a small knife and cut them into a medium dice (Be careful because beets can stain counters, towels and even your hands; you may want to use gloves for this step).
Heat the butter in a small pan over medium heat. Add the onion, season with a little salt and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up a browned bits stuck to the bottom of the pan.
Heat the oven to 350 degrees F. Toss the beets and onions together and put them into the pre-baked tart shell.
Whisk together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onions, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle with walnut oil over it, if using. Return the tart to the oven and bake until just set, additional 15-20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.
follow Anne on twitter and Instagram @AnneFretz
2 to 3 small beets
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 medium onion, thinly sliced
2 tablespoons dry white wine
Pastry dough (pre-baked)
3 large eggs
3/4 cup heavy cream
4 ounces goat cheese
1 cup chopped walnuts
1 tablespoon walnut oil (optional)
About 2 tablespoons chopped fresh parsley
Directions
Heat the oven to 350 degrees F.Wash the beets and dry them with a paper towel. Place the beets in a small oven proof pan, drizzle them with olive oil, and season with salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a pairing knife, about 1 hour.
Allow the beets to cool. Peel the beets using a small knife and cut them into a medium dice (Be careful because beets can stain counters, towels and even your hands; you may want to use gloves for this step).
Heat the butter in a small pan over medium heat. Add the onion, season with a little salt and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up a browned bits stuck to the bottom of the pan.
Heat the oven to 350 degrees F. Toss the beets and onions together and put them into the pre-baked tart shell.
Whisk together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onions, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle with walnut oil over it, if using. Return the tart to the oven and bake until just set, additional 15-20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.
follow Anne on twitter and Instagram @AnneFretz
Comments
Post a Comment