RED AND GOLDEN BEET CHEESE TART
Ricotta, goat cheese, and fontina partner well with beets; their creaminess carries the roots' subtle candied-but-mineral flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-by-13-inch tart
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck overhang under to create a double thickness; press firmly against pan. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Line shell with parchment; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Remove weights and parchment. Transfer to a wire rack to cool completely. (Keep oven on.)
- Trim all but 1/2 inch of stems from beets; rinse well. Toss with oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil. Roast until beets are tender, 45 minutes to 1 hour. When cool enough to handle, peel beets with a paring knife. Cut into thin rounds. Raise heat to 425 degrees.
- Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper. Spread mixture over tart shell, filling all the way to edges.
- Arrange beets over cheese mixture, overlapping slices slightly and alternating colors, if possible. Lightly season with salt. Sprinkle fontina and whole thyme leaves on top. Lightly drizzle with oil, and season with pepper. Bake until golden brown, about 25 minutes. Serve warm.
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Maryam Beauty
[email protected]I wouldn't recommend this recipe. It's not worth the time or effort.
MDRiyad Khan
[email protected]This tart was a disappointment. The flavors just didn't come together for me.
Sajjal Ali
[email protected]I wasn't a fan of the crust. It was a bit too dry and crumbly for my taste.
Thanks Mutukwa
[email protected]I love the idea of this tart, but I found that the filling was a bit too runny. I think I'll try using less liquid next time.
AMARA Vivadiva
[email protected]This tart is a bit time-consuming to make, but it's worth it! The flavors are amazing.
Harry Mulbah
[email protected]I've made this tart several times and it always turns out perfectly. It's a great recipe to have in your back pocket.
Adele Katherine Giron
[email protected]This tart is beautiful and delicious! It's perfect for a special occasion.
Dayle micallef
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can use pre-cooked beets to save time.
Derrick Williams
[email protected]I'm not a huge fan of beets, but I really enjoyed this tart. The sweetness of the beets balanced out the tanginess of the goat cheese perfectly.
miya Bin
[email protected]This is one of my favorite recipes! I love the vibrant colors of the beets and the creamy texture of the goat cheese. The balsamic vinegar adds a nice tangy flavor.
Fredrick Okello
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. The tart was also very easy to make, which is always a bonus.
Stef chill
[email protected]This tart was absolutely delicious! The combination of red and golden beets with the creamy goat cheese and tangy balsamic vinegar was perfect. The crust was flaky and buttery, and the filling was rich and flavorful. I will definitely be making this