Ingredients with Measurements:
- 1 pre-made pie crust
- 3 medium-sized beetroots, peeled and sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and line a 9-inch tart pan with it. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans and bake for 10 minutes.
3. In a bowl, toss the sliced beetroots with olive oil, salt, and black pepper. Spread the beetroot slices on a baking sheet and roast them in the oven for 15 minutes.
4. In another bowl, whisk together the eggs and heavy cream. Add the crumbled goat cheese and grated Parmesan cheese and mix well.
5. Remove the pie crust from the oven and remove the parchment paper and pie weights. Arrange the roasted beetroot slices on the bottom of the crust.
6. Pour the egg and cheese mixture over the beetroot slices, making sure to cover them evenly.
7. Bake the tart in the oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 21g
Carbohydrates: 14g
Protein: 9g
Sodium: 380mg
Sugar: 4g
Substitutions for ingredients:
- Pie crust: You can use a homemade crust instead of a pre-made one.
- Beetroots: You can use other root vegetables like sweet potatoes or carrots.
- Goat cheese: You can use feta cheese or ricotta cheese instead.
- Heavy cream: You can use half-and-half or milk instead.
Variations:
- Add some chopped fresh herbs like thyme or rosemary to the egg and cheese mixture.
- Top the tart with some chopped walnuts or pecans before baking.
- Use a mixture of different colored beetroots for a more colorful tart.
Tips and tricks:
- Make sure to roast the beetroot slices before adding them to the tart to ensure they are cooked through.
- Blind-baking the crust before adding the filling will 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, or until heated through.
Presentation ideas:
Serve the tart on a platter with some fresh herbs and a drizzle of olive oil.
Garnishes:
Garnish the tart with some fresh herbs like parsley or chives.
Pairings:
Serve the tart with a side salad or some roasted vegetables.
Suggested side dishes:
- Arugula salad with a lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil while baking.
- If the filling is not setting, bake the tart for a few more minutes until it is firm.
Food safety advice:
Make sure to wash the beetroots thoroughly before slicing them.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages, and were often served at banquets and feasts.
Flavor profiles:
The tart has a sweet and earthy flavor from the roasted beetroots, balanced by the tangy goat cheese and salty Parmesan cheese.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party.
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