Forgive the photo! But this Beet Tart is amazing! I used the bones of a recipe I saw on Food 52, but tweaked it to my liking. I used two large beets, drizzled in olive oil and wrapped in tin foil and oven roasted for about 40 minutes (I did a half hour yoga practice and the dishes) on 400 F. While they were cooling I combined, about 3 1/2 to 4 oz of softened dill goat cheese and an egg, stirred in a little less than 1/4 cup of coconut milk to make pourable, the custard should be about the consistency of pancake batter. I unrolled a puff pastry and gave it edges all the way around. Poured in the custard, sliced the beets and placed on top. Baked for another twelve to fifteen minutes. To top I sautéed red onions, spinach, and kale.