Saturday, September 30, 2017

Beet Tart

Tonight we had friends over for dinner and I made use of all the golden beets I'd gotten from our farm share. First I roasted the beets until soft, slipped off the skins, and sliced them. For this I used a little less than a pound of beets. Two onions were sliced and caramelized. Then I made a pie crust with leaf lard and flour.

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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