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
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:
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Grease and flour a 8 "x 12" tart pan (preferably one with a removable bottom)
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In a food processor pulse the whole wheat flour and the salt until combined.
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Add the cold butter pieces and pulse until the mixture has crumbs the size of peas.
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Slowly stream in the water while pulsing. Stop mixing right when the dough has formed.
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Remove the dough from the food processor, pat into a ball, wrap with plastic cling film and refrigerate for 30 minutes.
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Preheat the oven to 350 degrees F.
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Roll out the crust on a lightly floured surface. Press into the prepared pan.
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Use a fork to poke holes in the bottom of the crust.
Roast the beets:
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Line a baking sheet with aluminum foil
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Trim and peel the beets and rinse them. Slice the beets into thin rounds.
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Place the beets on the baking sheets and brush with olive oil.
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Roast for 15 minutes.
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Remove from oven.
Fill & Bake the Tart:
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When the beets are cool enough to handle, place them in the bottom of the tart shell.
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Whisk together the eggs, milk, feta and tarragon.
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Season the mixture with salt and pepper.
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Pour the mixture over the beets.
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Bake for 45 minutes until the middle is solid (if you insert a knife, it should come out clean.)
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Let cool in the pan for 10-15 minutes before slicing and serving.
