Saturday, May 27, 2017

Golden Beet Feta Tarragon Tart in a Whole Wheat Crust

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

Prep Time: 30 minutes
Chill Time: 30 minutes

Bake/Roast time:  1 hour total

Yield: 15 pieces
  • 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

Make the crust:

  • Grease and flour a 8 "x 12" tart pan (preferably one with a removable bottom)
  • In a food processor pulse the whole wheat flour and the salt until combined.
  • Add the cold butter pieces and pulse until the mixture has crumbs the size of peas.
  • Slowly stream in the water while pulsing. Stop mixing right when the dough has formed.
  • Remove the dough from the food processor, pat into a ball, wrap with plastic cling film and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Roll out the crust on a lightly floured surface. Press into the prepared pan. 
  • Use a fork to poke holes in the bottom of the crust.

Roast the beets:

  • Line a baking sheet with aluminum foil
  • Trim and peel the beets and rinse them. Slice the beets into thin rounds.
  • Place the beets on the baking sheets and brush with olive oil.
  • Roast for 15 minutes.
  • Remove from oven.

Fill the tart:
  • When the beets are cool enough to handle, place them in the bottom of the tart shell.
  • Whisk together the eggs, milk, feta and tarragon.
  • Season the mixture with salt and pepper.
  • Pour the mixture over the beets.
  • Place the pan in the oven and bake for 45 minutes until the middle is solid (if you insert a knife, it should come out clean.)

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