RED AND GOLDEN BEET CHEESE TART
Ricotta, goat cheese, and fontina partner well with beets; their creaminess carries the roots' subtle candied-but-mineral flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-by-13-inch tart
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck overhang under to create a double thickness; press firmly against pan. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Line shell with parchment; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Remove weights and parchment. Transfer to a wire rack to cool completely. (Keep oven on.)
- Trim all but 1/2 inch of stems from beets; rinse well. Toss with oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil. Roast until beets are tender, 45 minutes to 1 hour. When cool enough to handle, peel beets with a paring knife. Cut into thin rounds. Raise heat to 425 degrees.
- Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper. Spread mixture over tart shell, filling all the way to edges.
- Arrange beets over cheese mixture, overlapping slices slightly and alternating colors, if possible. Lightly season with salt. Sprinkle fontina and whole thyme leaves on top. Lightly drizzle with oil, and season with pepper. Bake until golden brown, about 25 minutes. Serve warm.
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Junior Mabuza
[email protected]This tart was a bit too rich for my taste. I think I would have preferred it with a lighter cheese.
Sayed azim Azimy
[email protected]This tart was easy to make and turned out beautifully. The colors of the beets and cheese were so vibrant, and the flavor was delicious.
Ali Haydar
[email protected]I've made this tart several times and it's always a hit. The combination of beets and cheese is so unique and delicious. I love serving it with a simple green salad.
Zion Thorne
[email protected]This tart was a disappointment. The crust was dry and the filling was bland. I won't be making this again.
Hazzy Pie
[email protected]I made this tart for my family and they all raved about it. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Mr Rasel
[email protected]This was the perfect dish to serve at my brunch party. It was easy to make ahead of time and everyone loved it.
Tamim Reza
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with a more savory cheese.
Sumia Naaim
[email protected]Delicious! The beets and cheese complemented each other perfectly, and the crust was flaky and buttery. I will definitely be making this again.
Rabbi Momin
[email protected]I'm not sure what went wrong, but my tart turned out soggy and bland. I followed the recipe exactly, but it just didn't come together.
Ejoks Oberuomo
[email protected]This tart was a hit at my dinner party! Everyone loved the unique flavor combination and the presentation was stunning. I will definitely be making this again for special occasions.
Dancing Calories
[email protected]Meh.
patricia germann
[email protected]This tart was easy to make and turned out beautifully. The colors of the beets and cheese were so vibrant, and the flavor was delicious. I served it with a simple green salad and it was a perfect meal.
ekram Awol
[email protected]Not a fan. The beets were too earthy for my taste, and the cheese was a bit too sharp. The crust was good, though.
Obafemi Ojimi
[email protected]This beet and cheese tart was a delightful surprise! The combination of sweet beets and tangy cheese was perfect, and the crust was flaky and flavorful. I will definitely be making this again.