Tart with beets, figs, and chevre Crust: 1 1/4 cups all-purpose flour 6 Tbs. cold butter (like, really cold, I actually used butter that was frozen), cut into small chunks 1/2 tsp. salt 1 Tbs. white vinegar or lemon juice 3-4 Tbs. ice cold water In a food processor, pulse together the flour and salt to combine. Then, pulse in the butter chunks until you have a mixture that is a coarse meal that still has pea sized pieces of butter in it. Pulse in the vinegar and the water one Tbs. at a time until the dough just starts to come together. Then, turn it out and press it into a ball with your hands. Flatten the ball of dough into a thick disc, wrap it in plastic wrap and refrigerate it for at least 30 minutes. You can prepare the beets while the dough refrigerates Beet and fig tart 3 medium beets olive oil, salt and pepper tart dough (from recipe above) 6-8 oz. chevre (soft goat cheese) 1/3 cup dried mission figs, stems removed, sliced into thin pieces 1/3 cup balsamic vinegar 2 Tbs. chopped fresh mint leaves Preheat your oven to 425F. Wash and peel the beets, then slice them into rounds that are about 1/4 inch thick. Toss the beats with a splash of olive oil. Spread them out in a single layer on a rimmed baking sheet (you may need to use 2 baking sheets) , then sprinkle them with a little salt and pepper. Roast them in the oven for about 15 minutes, or until they are tender and easily pierced with a fork. Remove from the oven and set aside to cool briefly. Turn the oven down to 400F. When the tart dough has chilled, roll it out on a lightly floured surface into a circle about 1/4 inch thick (or a bit thicker). It can have ragged edges, that’s fine, but fix any cracks by pressing the dough together with your fingertips. Crumble the chevre into small chunks (this is a slightly sticky process) and sprinkle half of the cheese onto the tart crust, leaving a 1-inch border around the edges. Sprinkle the sliced figs on top of the cheese, then follow this by layering on the beets (still leaving a 1-inch border). Sprinkle the rest of the chevre on top. Fold over the edge of the tart, toward the center, folding and overlapping the dough to keep it circular-ish. Slide carefully onto a baking sheet (if it is lined with parchment paper, it makes things – especially clean-up – easier) and bake at 400F for 25-30 minutes, until the crust is golden brown and the cheese is melted. While the tart is baking, put the balsamic vinegar in a small saucepan. Bring to a boil, then turn to a simmer, then cook until thick and syrupy and reduced by about three-quarters, about 10-15 minutes. Set aside. When the tart is finished, remove it from the oven and allow it to cool for about 10 minutes. Before serving, drizzle the balsamic syrup all over it and sprinkle the mint leaves on top. Slice the tart into thin slices to serve as an appetizer. Or have bigger slices accompanied by a green salad for lunch or dinner.
Posted on: Fri, 19 Dec 2014 12:28:42 +0000
Trending Topics
Recently Viewed Topics
© 2015