Beet & Goat Cheese Tart with Walnut-Rosemary Crust
I hope you all like beets, because here’s another recipe featuring the lovely red root. This tart uses my all-time favorite savory crust recipe. It’s so quick and easy to prepare, and the results are so rewarding, that you have no excuse to use a store-bought crust. The whole tart comes together in about 20 minutes (plus oven time), and I promise both you and your dinner guests will be thoroughly impressed.
- 1 recipe Olive Oil and Whole Wheat Tart Crust, with walnuts and rosemary
- 1 onion, sliced
- 2 tbsp white wine
- 2 eggs
1 egg yolk
- 6 oz / 170 g yogurt (preferably greek)
- salt and pepper, to taste
- 2 beets, cooked and cut into small cubes
- 5 oz / 150 g goat cheese, crumbled
Preheat the oven to 350°F/180°C. Roll out the crust and fit it in a 10 inch tart pan with a removable bottom.
Sauté the onion in a small pan over high heat with a teaspoon of olive oil until it starts to turn golden, about 5 minutes. Add the wine and continue to cook, over low heat, for about 10 minutes. Set aside.
Beat together the eggs and yolk in a small bowl, then add the yogurt, salt and pepper and beat until smooth.
Assemble the tart: evenly distribute the cooked onions, beat cubes, and, lastly, the crumbled goat cheese. Pour over the egg and yogurt mixture and bake at 350°F/180°C for 20-25 minutes.