Ingredients with Measurements:
- 1 pre-made pie crust
- 2 medium-sized beets, peeled and sliced thinly
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- 9-inch tart pan with removable bottom
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and press it into the tart pan, trimming any excess dough. Prick the bottom of the crust with a fork and bake it for 10 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the sliced beets and cook for 5-7 minutes until they are slightly softened.
4. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper.
5. Arrange the cooked beets in the pre-baked crust, overlapping them slightly.
6. Pour the egg mixture over the beets, making sure it is evenly distributed.
7. Bake the tart for 30-35 minutes until the filling is set and the crust is golden brown.
8. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 17g
Protein: 8g
Fiber: 2g
Sugar: 3g
Sodium: 270mg
Substitutions for ingredients:
- Instead of beets, you can use other root vegetables such as sweet potatoes or carrots.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use any other hard cheese such as cheddar or Gruyere.
Variations:
- Add some chopped herbs such as thyme or rosemary to the egg mixture for extra flavor.
- Top the tart with some crumbled goat cheese or feta cheese before baking.
- Add some cooked bacon or sausage to the egg mixture for a heartier tart.
Tips and tricks:
- Use a mandoline slicer to get even slices of beets.
- Blind bake the crust before adding the filling to prevent it from getting soggy.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with some fresh herbs or microgreens on top for a pop of color.
Garnishes:
Fresh herbs such as parsley or chives, microgreens, or a drizzle of balsamic glaze.
Pairings:
This tart pairs well with a simple green salad or some roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, sautéed spinach, or a mixed green salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until it is firm.
Food safety advice:
Make sure to cook the beets thoroughly before adding them to the tart to prevent any foodborne illnesses.
Food history:
Tarts have been a popular dish in European cuisine for centuries, with savory tarts dating back to the medieval times.
Flavor profiles:
This tart has a sweet and earthy flavor from the beets, a creamy and rich texture from the egg mixture, and a salty and nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve this tart as a main dish for a vegetarian meal or as a side dish for a brunch or lunch gathering.
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