Beet, Goat Cheese and Walnut Tart

1 recipe tart dough, shaped and blind bakedYield: 12 ounces, enough for one 10-inch tart or 6 individual tarts

Tart recipe

2 to 3 small beets (Note: Since you are roasting beets, you may as well roast a few more. When assembling the tart, I used about 2 heaping cups of diced beets)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter or olive oil
1 medium onion, thinly sliced
2 tablespoons dry white wine (or Sherry or Madeira — whatever you have on hand.)
1 recipe tart dough (above)
3 large eggs
¾ cup heavy cream (I used buttermilk)
4 ounces fresh goat cheese (I used less. Add according to taste/preference.)
1 cup chopped walnuts (I used less. Add according to taste/preference.)
1 tablespoon walnut oil (Optional — I did not use.)
About 2 tablespoons chopped fresh parsley

during a bowl, mix the flour and also the salt. Quickly cut the butter into the flour, employing a pastry liquidizer or the rear of a fork, till the butter items area unit the dimensions of enormous peas. (Alternatively, cut the butter into the flour by pulsing it eight to ten times during a kitchen appliance, being careful to not overheat and overmix the butter.)

Add the drinking water. mistreatment simply your fingertips and dealing quickly, mix the flour mixture and also the water. Work simply till the water is absorbed. The dough are going to be ragged however ought to hold along once you squeeze it. If it appears dry, sprinkle on many additional drops of water. (I had to feature many additional tablespoons of water.)

Gather the dough up into a ball — it’s fine if the dough doesn't close fully at now. Wrap the dough well in wrapper, flatten it a small amount, and let it rest within the white goods for a minimum of a 0.5 hour before rolling. The dough can confine the white goods for up to two days. you'll be able to additionally freeze the dough, well wrapped; enable it to unthaw for every day within the white goods before mistreatment it.

heat up the kitchen appliance to 375ºF. Roll the dough into massive|an outsized|an oversized} circle — large enough to overlap no matter sized tart pan you're mistreatment. Press the dough into the corners and into the edges of the tart pan. Trim off any excess dough. Line the tart with wrapper and fill with dried beans or pie weights. Fold plastic up and over to show the crust. Bake for twenty minutes. take away from kitchen appliance. take away beans from tart.

Heat the kitchen appliance to 450°F. Wash the beets. Place the beets during a tiny ovenproof pan (like a brownie pan or a pie plate.) Add water to achieve 1/8-inch up the edges. cowl the pan tightly with foil. Bake till the beets area unit tender once punctured with a knife, regarding forty five minutes.

enable the beets to cool down. (Or not). Rub the skins off of the beets along with your fingers, then dice the beets into tiny cubes. (Be careful, as beet juice will stain counters, towels, and even your hands; you'll need to wear gloves for this step.)

Heat the butter during a sauté pan over medium heat. Add the onion, season with a bit salt, and cook, stirring each jiffy, till the onion is simply tender, regarding seven minutes. Add the alcohol and cook for one more minute, scraping up any brunette bits stuck to all-time low of the pan. (Note: I caramelized my onions a small amount additional — hard-baked them slowly for regarding twenty five minutes.)

Heat the kitchen appliance to 350°F. Add the beets and onions to the blind-baked tart shell. (Note: I extra the walnuts at this step likewise, however Hamersley adds them when the tart has already baked for twenty minutes. Your call.)

Whisk along the eggs and cream (or buttermilk), season with a pinch of salt and pepper, and punctiliously pour over the beets and onion, belongings the mixture feed equally into the beets. Dot the cheese everywhere the highest of the tart. place the tart on a baking sheet and bake it for twenty minutes. Sprinkle the sliced walnuts on prime of the tart and drizzle the vegetable oil over it, if using. come back the tart to the kitchen appliance and bake till simply set, an extra fifteen to twenty minutes. Sprinkle the tart with the sliced parsley and let it rest for a minimum of five minutes before serving.