I never used to like beets until one day when I dined at Blue Hill at Stone Barns. (FYI if you have never been there I highly recommend it. It is amazing!) Anyway back to the beets. When I dined there, the first course was a beet salad, thinly sliced with the perfect vinaigrette. It was delicious. I raced home to recreate it and ever since then I have been cooking with beets.
I thought I would create a tart using different colored beets and cheese. I could only find two different types but if you can find more like the candy striped beets go for it! The combination of beets and goat cheese is classic and the pistachios give a nice crunch. I hope you like it! - singing_baker —singing_baker
Test Kitchen Notes
I tested the Earthy but Elegant Beet Tart and it was delicious! The pistachio crust was very flavorful and had a wonderful texture (It was just barely enough to fit in my 11-inch round tart pan, by the way). The filling was good and beet-y with not too much custard, and the goat cheese worked perfectly with the rest of the ingredients. I didn't garnish with the extra pistachios and I didn't miss them either. - someonewhobakes —someonewhobakes
Pistachio pie crust
Unsalted Pistachios, finely chopped
Flour, unbleached all-purpose
Beet and custard filling
Medium Beets, trimed and scrubbed well
Leek, white and light green parts choppes
Garlic clove, minced
Pistachios, toasted and chopped
Salt and Pepper
In This Recipe
Make pie crust: pulse pistachios, four, salt and sugar in a food processor until finely ground. Add butter a tablespoon at a time. While machine is running add egg and water 1 teaspoon at a time until dough just comes together. Flatten into a disc, wrap in plastic and refrigerate until firm.
Roll dough out to fit a 9 inch square tart pan. (you could easily use a round tart pan as well) Fit into tart pan. It is ok if it is not perfect you can always take the scraps and fill in the holes if need be. Poke the bottom of the tart with a fork and freeze until firm.
Preheat the oven to 375 degrees. Line tart pan with parchment and fill with pie weights. Cook for 10 minutes. Remove pie weights and cook for another 10 minutes until edges are browned. Set aside to cool.
Increase oven temperature to 400 degrees. Toss Beets with olive oil and wrap in foil. Roast Beets for an hour until very tender. Times may vary depending on how big your beets are. When done, set beets aside and when cool enough to handle rub off skins. Using a mandoline slice beets 1/8 inch thick. Set aside.
In a small pan coat the bottom with olive oil and put over medium heat. Cook leeks and garlic until translucent. Add thyme and cook for 1 minute more. Scatter leek mixture on the bottom of the tart. Arrange beets in an overlapping pattern in the pan.
Reduce Oven Temperature to 350. Whisk eggs and heavy cream together and season liberally with salt and pepper. Pour mixture over beets and scatter goat cheese on top. Cook for 30 minutes until set. Let rest for 10 minutes. Sprinkle pistachios on just before serving.