Beet, Onion and Goat cheese Tart

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A good tart is one that has a soft layer, something crunchy, something that melts and something that resists a little. The mouth loves a story, not a monologue. Dramatic beets, sharp goat cheese, sweet onions and crunchy walnuts. A story that we will come back to eat again.

This is a tart that looks festive but is actually everyday. Fine ingredients that work in harmony together. Deep sweetness, subtle saltiness, crunch and comfort. A recipe that is fun to make at a leisurely pace and is totally worth the stains that comes with beets, along the way.

Start with a crust baked using what's called the "blind baking" method. A method in which the dough is baked before adding the filling, so that it comes out crispy and not soggy. Roll out the dough and place in a pie pan. Prick lightly with a fork. Cover with baking paper. Place weights (dried legumes, rice) and bake so that the dough catches, does not rise and maintains its shape.

Fill with vegetables that compliment each other. Like onions and beets. Add a dollop of beaten eggs and cream and put in the oven.

An excellent tart knows how to maintain the right tension. Sweet (beetroot) versus salty (goat cheese), soft (caramelized onions) versus crisp (spinach), deep (beetroot) versus fresh (rocket served).

A word before

Beet is a dramatic vegetable. you barely touched it and your kitchen looks like a crime scene My advice? use glaves. The backing of the beets, the sauting of the onions and the backing of the dough can made days in advance

Beet, onion and goat cheese tart

Ingredients for dough

• 1 and a half cups of flour

• 10 tablespoons, 150 grams, cold butter

• Half a teaspoon of salt

• 4-5 tablespoons cold water

Filling Ingredients

• 2-3 small beets

• Salt, black pepper

• 1-2 tablespoons butter or olive oil

• 1 large onion, chopped into small cubes

• 2-3 tablespoons dry white wine

• 3 eggs

• 3/4 cup heavy cream

• 115 grams goat cheese

• 1/2 cup chopped walnuts

• A few fresh thyme leaves

• A little olive oil

• For serving, rocket

Instructions

1. Let's start with the dough. In a food processor, put flour and salt. Mix a little. Add cubes of cold butter and mix in short pulses until the flour takes on a sandy texture. Add a tablespoon of cold water, each at a time, until the dough forms a ball. Remove the dough from the processor, form it into a ball and wrap it in cling film. Roll out the dough with the film so that we have a disk and put it in the refrigerator for at least two hours to two days. Flour a work surface and roll out the dough into a circle larger than the size of the tart pan. Lightly grease a 23-26 cm springform tart pan. Carefully place the dough in the tart pan and press the dough to the bottom and sides with your fingers. Using a sharp knife, remove any excess edges, poke a few holes in the bottom with a fork, and return to the refrigerator for another 10 minutes to cool. Preheat the oven to 400. Cover the bottom and sides of the tart with parchment paper and place weights inside. This can be rice, dried beans, or baking weights. Place the pan in a baking pan and place in the oven. Bake for 10 minutes, remove the paper with the weights, and continue baking for another 7-8 minutes or until the crust is light golden brown. Remove from the oven and let the crust cool. (Crust can be made the day before).

2. Now lets bake the beets. Preheat the oven to 450. Place the beets in a small heat proof pan, put a little water in the bottom of the pan, cover with aluminum foil and put in the oven for 40-50 minutes or until the beets are tender. Peel the beets and cut them into small cubes. Set aside. (Beets can be made the day before)

3. In a large skillet over medium heat, heat butter. Add chopped onion, add a little salt and black pepper. Stir occasionally. When onion becomes translucent, add wine to skillet, stir well and continue cooking for another 10 minutes or until onion is nicely caramelized. Set onion aside. (You can make the onion the day before)

4. Preheat the oven to 350. Sprinkle caramelized onions on the bottom of the baking dish, and evenly distribute the beet cubes.

5. Beat eggs well with cream, add salt and black pepper and gently pour the batter over the beetroot and onion. Sprinkle with pieces of goat cheese, thyme leaves and half of the chopped walnuts. Place the tart pan in a baking dish and put in the oven for 20 minutes. Add the other half of the walnuts, drizzle with a little olive oil and put the pan in for another 15-20 minutes. Remove the tart from the oven, let it cool slightly, sprinkle with a little rocket leaves and serve.