We asked Eva Kosmas Flores of the gorgeous food blog, Adventures in Cooking, to prepare a delicious winter treat.
Eva on her seasonal selection
“Beets are one of winter’s most delicious vegetables. Their flavor can be slightly plain when eaten raw; however, when tossed with olive oil and roasted, they become wonderfully sweet while maintaining their savory roots—much in the same way that onions caramelize. When this rich flavor is paired with the goat-cheese tarragon filling and a flaky sweet and salty crust, you’ve got a combination that just can’t be beat!”
Beet and Goat Cheese Tart
4 large beets
1 tablespoon olive oil
3/4 teaspoon pepper, plus extra for sprinkling
3/4 teaspoon salt, plus extra for sprinkling
1/4 cup milk
1 teaspoon tarragon, plus extra for sprinkling
5 ounces goat cheese
1½ cups plus 3 tablespoons flour
1/3 cup powdered sugar
1/2 teaspoon salt
1/2 cup plus 1 tablespoon butter, frozen
1. Begin by making the crust. Grease and lightly flour a 9-inch tart pan, then set it aside. Mix together the flour, sugar, and salt in an electric mixer with the paddle attachment on low speed until blended. Turn off the mixer, remove the paddle attachment, and attach the dough hook. Cut the butter into pea-size pieces over the bowl. Mix together at medium speed and allow to knead for 1 minute. Then add the egg and mix until a smooth dough just forms, but do not continue mixing past that point.
2. Preheat the oven to 375 degrees Fahrenheit. Roll out the tart crust onto a well-greased and lightly floured piece of parchment paper until it is about 12 inches in diameter. Transfer it onto the tart pan with the parchment side facing up. Peel the parchment paper off the crust, and press the crust into the pan until well formed, trimming any excess crust from around the edges. Cover the pan with plastic wrap, and place it in the freezer for 30 minutes to relax the dough.
3. Once the dough has chilled, remove the plastic wrap and press a sheet of well-greased tin foil snugly onto the top of the crust, then bake the crust for 15 minutes. Remove from the oven and allow to cool for 10 minutes before gently removing the sheet of tin foil.
4. Peel and quarter the beets, and toss them with the olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper. Lay out the beets on a baking sheet, and roast them in the oven for 30 minutes.
5. While they are roasting, you can finish preparing the filling. In a small bowl mix together the egg, milk, 1 teaspoon of tarragon, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper until well blended. Add the goat cheese and continue mixing until smooth.
6. Once the beets are cool enough to touch, cut each of the quarters in half. Pour the goat-cheese filling into the tart shell, and arrange the beets on top. Sprinkle with salt, pepper, and tarragon, and bake for 30-40 minutes or until the filling is set and the crust is a deep gold color. Remove the tart from the oven, and allow to cool for 20 minutes before slicing and serving.