This is savory, yet lightly sweet, tart showcases the beautiful vibrant colors of beets. Featuring a flaky, buttery crust filled with creamy, tangy goat cheese, and sweet roasted beets, this rustic tart is a combination that can’t be beat. Similar to a quiche, this tart is perfectly balanced by the earthy beets and delicate goat cheese. The roasted beets inject a beautiful swirl of color into the custard and a scattering of walnuts provides a great contrasting crunchy texture. It is so versatile that it can be served as an appetizer, side dish, light lunch, or as a main dinner course.
Originally published 11/24/2017; Updated 5/5/2022
Ingredients
Tart Crust
1½ cups all-purpose flour
½ tsp kosher salt
½ tsp granulated sugar
⅔ cup unsalted butter, cold and cubed
3-5 Tbsp ice cold water
Beet, Walnut, and Goat Cheese Filling
3-5 small red beets, scrubbed (2 cups once roasted and chopped)
2 Tbsp olive oil, divided
2 shallots, peeled and chopped
1 tsp dried thyme
½ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp sherry cooking wine
3 large eggs
¾ cup heavy cream
1 Tbsp honey
4-6 oz plain goat cheese, crumbled
¾ cup chopped walnuts
Directions
Tart Crust
In a large bowl, whisk together the flour, salt, and sugar. Cut in the butter using a pastry blender, fork, or your fingertips until the pieces of butter are the size of peas and the mixture resembles a coarse meal. (Alternatively, you can use a food processor.) Gradually add the cold water, one tablespoon at a time, just until the mixture holds together when pressed between your fingers. Quickly work the water into the flour with your fingers. If the dough seems dry, add more water. Form the dough into a ball and flatten into a disc. Wrap the disc in plastic and refrigerate for at least 30 minutes.
Preheat oven to 375°F.
Once chilled, use a rolling pin to roll the dough into a large circle, large enough to overlap in a fluted tart pan with a removable bottom. Lay the dough in the tart pan and press the dough into the corners and sides of the pan. Trim off any excess dough. Line the dough with parchment paper and fill with baking weights, uncooked rice, or beans. Trim off any excess parchment paper.
Bake the tart crust for 15-20 minutes, then remove the parchment paper and baking weights and allow the tart to cool.
Beet, Walnut, and Goat Cheese Filling
Increase the oven temperature to 400°F.
Place the beets on a large piece of aluminum foil and rub the beets with one tablespoon of olive oil. Wrap the beets in the foil, tenting the top of the foil so the beets can steam. Place the packet of beets on a baking sheet and bake for 45-55 minutes, or until the beets are tender and can easily be pierced with a fork. Allow the beets to cool. Once cooled, rub the skins off with your fingers and chop the beets.
Heat one tablespoon of olive oil in a skillet over medium heat. Add the shallots and cook for a few minutes until golden and softened. Add the thyme, salt, and pepper, and cook for 1 minute more. If the shallots start to brown before becoming soft, add a splash of water. Add the sherry and cook for another minute, then remove the skillet from the heat.
Lower the oven temperature to 350°F. Add the beets and shallot mixture to the bottom of the tart crust.
In a small bowl, whisk together the eggs, cream, and honey, and carefully pour the mixture on top of the beets and shallots in the tart. Sprinkle the cheese evenly on top.
Place the tart on a baking sheet and bake for 20 minutes. After 20 minutes, sprinkle the walnuts on top of the tart and bake for another 15-20 minutes. Allow the tart to rest for at least 5 minutes before serving.