Hi everyone! Can we take a moment to reflect on the fact that–how is it December already?? After Halloween, time just seems to blur and all of a sudden Christmas and New Years are sure to be upon us. I’m already stressing about finishing my xmas shopping… sometimes I can’t sleep at night because I’m trying to think of the perfect present for someone.
I’m a bit upset with myself. I noticed that this month I only posted six recipes, which is shameful after coming out of the month of October with 12. But with the holidays nearing, I have a big long list of all the food I want to make and share with you all and I am determined!!
It’s taken me a pretty long time to write this post. Roy and I had a few friends over for dinner (he made Chankonabe aka “Sumo Stew”, which I will be posting about tomorrow!) and it’s now 11:31PM and most of my attention is on getting the most out of Cyber Monday while I still can. I just finished reading The Strange and Beautiful Sorrows of Ava Lavender on my kindle and am over the moon and in love with this book. I MUST HAVE HARDCOVER.
Ok, but aside from the nonsense going on in my daily life, I am sharing a savory tart recipe for Beetroot Tart! I am highly obsessed with beets, meaning I will eat it in just about any form: juiced, tossed in a salad, sliced over toast–you name it, I’ll probably love it. And I will use any excuse I can think of to smother it in goat cheese.
The original recipe said to grate the beets once cooked, but I was feeling bold and creative and couldn’t fathom getting rid of those perfect slices of yellow and red beets. After cutting in to the finished tart, I loved the way that the beet slices created colorful layers.
Admittedly, now that I’ve made a savory tart I am hellbent on my next adventure featuring a sweet one. But first I’ll have to find a way to make it wintery and super christmasy. I hope the first day of December was just as heartwarming and exciting for you! I think it’s about time I break out the decorations and start playing some Christmas songs.
Adapted from taste.com
I N G R E D I E N T S :
1 1/3 c all purpose flour
1/2 cup cold unsalted butter, cut into cubes
1 tsp thyme leaves
pinch of salt
1/4 cup cold water
2 bunches of beets (1 red, 1 orange/yellow), stems removed
1 tbsp unsalted butter
1 tbsp olive oil
1 red onion, thinly sliced
1 tsp salt
1/4 cup balsamic vinegar
2 tsp thyme leaves
1 tbsp caster sugar
3/4 cup soft goat cheese
3/4 cup heavy cream
1/2 teaspoon freshly grated nutmeg
I N S T R U C T I O N S :
1. Remove stems from beets. Place in a pan filled with cold water and bring to a boil. Then lower heat to a simmer, let cook for 1 hour.
2. Once tender, drain and rinse beets with cold water. Peel and then slice. Set aside.
3. In a food processor, mix the flour, butter, thyme and pinch of salt until they resemble breadcrumbs. Add in the cold water and continue to mix until the dough comes together. Cover with plastic wrap and set aside in the refrigerator for 30 minutes.
4. Grease a 9 inch tart pan. Roll out the chilled dough to about an inch beyond the circumference of the pan. Use your rolling pin to transfer the slab of dough onto the pan. Return to the fridge for 15 more minutes.
5. Preheat oven to 350 degrees fahrenheit. Cut an 8 inch circle out of parchment paper and place on top of the crust. Cover with pie weights/uncooked rice. Bake for 10 minutes. Remove parchment paper and weights, return to oven for 5 minutes.
6. Melt the butter and olive oil in a saucepan over medium heat. Add in the sliced onions and salt, stirring occasionally until softened.
7. Add in sliced beets, vinegar, thyme, and sugar. Cook until sauce thickens and becomes syrupy. Pour mixture over the crust. Crumble goat cheese on top.
8. Whisk the eggs, heavy cream, and nutmeg together. Pour over the beets mixture. Sprinkle extra thyme leaves on top. Bake for 35 minutes.
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