![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkQnO-WA_DgFkKwATyLBwrE5F40X7rrDD1r_rD55y9cxWRlnxzS3DnTk50b8u_v4cxAEqWHML2UMGyODC_2mo3_xdJHSB23WkWr5_Zug8x8QKlDHCjMSA6Ds9796oq_QfzUwVnTIslWRl/s200/IMG_20170930_190525.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8XrK8bl0Bq2xBrpIHSurKmV-i-6K3N7f3WxP8WS-ueeGX1NeU1_WS_Dg1NI-tFTy4_sy4piLGJKtS29i2pLjB905lO0NZ8dO9oLqblwdkFO5mqXsv-tn-2UdsxmoQmbqBfrL1Pav_lsR/s200/IMG_20170930_164945.jpg)
To assemble, I rolled out the crust and placed it on parchment. Next came the onions, and then the sliced beets. Lastly, I crumbled honeyed goat cheese over the vegetables and seasoned with pepper and tarragon. Then I folded the crust over to make a rustic tart, brushed the crust with milk, and baked at 375˚F for about 35 minutes until golden brown.
It was delicious!
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