Golden Beet Feta Tarragon Tart in a Whole Wheat Crust

by Lora Wiley-Lennartz

This started out as a radish tart recipe originally found in a magazine but I could not find the radish variety I wanted to use for the tart (watermelon). Then I saw these gawgeous golden beets in the market and made up my own recipe.

 

The original recipe called for store bought pie crust. I made my own whole wheat version. I added feta and tarragon to the egg-based filling.

 

Before placing the beets in the tart shell I painted the slices with olive oil and roasted them to bring out their flavor.

 

I still have to get to that radish tart sometime this summer but in the meantime, I could use this recipe as a base and switch up the beets and herbs for other varieties.

 

Golden Beet Feta Tarragon Tart in a Whole Wheat Crust

Course Brunch, Dinner, Lunch
Keyword golden beets, savory tart, vegetable tart, vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Chill 30 minutes
Servings 12
Author Lora Wiley-Lennartz

Ingredients

  • 2+1/4 cups whole wheat flour
  • 1 teaspoon salt
  • 3/4 cup cold butter 1 +1/2 sticks cut into pieces
  • 1/4 cup cold water
  • 2 golden beets
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon olive oil
  • 6 eggs
  • 1/2 cup crumbled feta cheese
  • Salt and freshly ground pepper to taste

Instructions

Make the crust:

  1. Grease and flour a 8 "x 12" tart pan (preferably one with a removable bottom)

  2. In a food processor pulse the whole wheat flour and the salt until combined.

  3. Add the cold butter pieces and pulse until the mixture has crumbs the size of peas.

  4. Slowly stream in the water while pulsing. Stop mixing right when the dough has formed.

  5. Remove the dough from the food processor, pat into a ball, wrap with plastic cling film and refrigerate for 30 minutes.

  6. Preheat the oven to 350 degrees F.

  7. Roll out the crust on a lightly floured surface. Press into the prepared pan.

  8. Use a fork to poke holes in the bottom of the crust.

Roast the beets:

  1. Line a baking sheet with aluminum foil

  2. Trim and peel the beets and rinse them. Slice the beets into thin rounds.

  3. Place the beets on the baking sheets and brush with olive oil.

  4. Roast for 15 minutes.

  5. Remove from oven.

Fill & Bake the Tart:

  1. When the beets are cool enough to handle, place them in the bottom of the tart shell.

  2. Whisk together the eggs, milk, feta and tarragon.

  3. Season the mixture with salt and pepper.

  4. Pour the mixture over the beets.

  5. Bake for 45 minutes until the middle is solid (if you insert a knife, it should come out clean.)

  6. Let cool in the pan for 10-15 minutes before slicing and serving.

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