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12 Ratings
5 star values:
5
4 star values:
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3 star values:
5
2 star values:
1
1 star values:
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Back to Red and Golden Beet Cheese Tart
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Red and Golden Beet Cheese Tart
Recipe Summary
Yield: Makes one 9-by-13-inch tart
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
Pate Brisee
1 1/2 pounds beets (without greens), preferably a combination of red, golden, and Chioggia
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound fresh goat cheese, room temperature
Scant 1/2 cup ricotta cheese (4 ounces)
2 teaspoon finely chopped fresh thyme, plus about 1 teaspoon whole leaves
1/2 cup grated fontina cheese (about 2 ounces)
Gallery
Red and Golden Beet Cheese Tart
Recipe Summary
Yield: Makes one 9-by-13-inch tart
Gallery
Red and Golden Beet Cheese Tart
Red and Golden Beet Cheese Tart
Red and Golden Beet Cheese Tart
Recipe Summary
Yield: Makes one 9-by-13-inch tart
Recipe Summary
Yield: Makes one 9-by-13-inch tart
Yield: Makes one 9-by-13-inch tart
Makes one 9-by-13-inch tart
Ingredients
Ingredients
- All-purpose flour, for dusting
- Pate Brisee
- 1 1/2 pounds beets (without greens), preferably a combination of red, golden, and Chioggia
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 1 pound fresh goat cheese, room temperature
- Scant 1/2 cup ricotta cheese (4 ounces)
- 2 teaspoon finely chopped fresh thyme, plus about 1 teaspoon whole leaves
- 1/2 cup grated fontina cheese (about 2 ounces)
Directions
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.
Reviews
Add Rating & Review
12 Ratings
5 star values:
5
4 star values:
1
3 star values:
5
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
12 Ratings
5 star values:
5
4 star values:
1
3 star values:
5
2 star values:
1
1 star values:
0
Add Rating & Review
12 Ratings
5 star values:
5
4 star values:
1
3 star values:
5
2 star values:
1
1 star values:
0
12 Ratings
5 star values:
5
4 star values:
1
3 star values:
5
2 star values:
1
1 star values:
0
12 Ratings
5 star values:
5
4 star values:
1
3 star values:
5
2 star values:
1
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 1
- 3 star values:
- 5
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Red and Golden Beet Cheese Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red and Golden Beet Cheese Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
