What could be more delicious than sweet beets wrapped in tangy goat cheese custard on top of buttery pastry? Yeah, I can't think of anything either. As rich as this sounds, it feeds four people as a light but satisfying supper for less than $10. —fatgirleating
Test Kitchen Notes
A flaky, buttery crust topped with creamy, tangy goat cheese custard and sweet, ruby red roasted beets make this rustic tart an inexpensive beauty fit to please a crowd. The slow roasted beets take time, but the custard and the tart itself are quick to assemble and after 15 to 20 minutes in the oven, you have a rich, yet surprisingly delicate, dish that can feed 4. While it makes a wonderful addition to your brunch table, it can also be a light but satisfying dinner, and if you're lucky enough to have any remainders, it's a joy chilled the next morning. —snowcitygirl
small (2 to 3 inch diameter) beets, any color, with the greens
package of frozen puff pastry, or equivalent of homemade
1/4 to 1/2 cups
whole milk or cream
3 to 5 ounces
soft chevre style goat cheese, room temperature
Remove the greens from the beets, wash, and set aside.
Scrub the beets. Most recipies have you roast and then peel your beets, but I peel mine first and then roast them. It's easier to handle them when they aren't slippery, and I lose less of their delicious flesh. But use your prefered method.
Place each beet on a small square of aluminum foil, drizzle with olive oil, and wrap in the foil. Bake at 400 degrees anywhere from 30 minutes to an hour, depending on the size of your beets. They're done when they are knife tender and can be pierced with the tip of a paring knife with ease.
Once the beets are knife tender, remove them from the oven and set aside to cool.
While the beets cool, roll the puff pastry out until you have a rough 10-inch square. Transfer the sqare to a parchment-lined baking sheet.
Roll in the edges of the pastry about an inch on all 4 sides so that you have a delicious pastry wall. Use a little water to seal the edges. You want to make sure that the custard doesn't leak out when poured into the "shell".
Combine the egg and the goat cheese with salt, pepper and nutmeg. Slowly add the milk or cream, stiring until you have a thick but pourable consistency. It should be no thinner than pancake batter.
Slice the beets into rounds. You should get 5 or 6 rounds from each beet.
Pour the custard into the pastry shell, then lay the beets on top, being careful not to overflow the pastry shell.
Bake at 400 until the pastry is golden, the custard is set, and the top is just a little brown.
About 5 minutes before you pull the tart out of the oven, heat a small amount of oil in a large saute pan. Roughly chop the beet greens and saute them until wilted, adding salt and pepper to taste. (We liked these served on top of the tart, but you can also serve them as a simple side dish.)