Roasted Beet Goat Cheese Tart

I love roasted beets so much I want to marry them!

 

 

 

 

And I never met a cheese I didn’t like.

 

 

I happened to be watching the Food Network — shocking, I know!  Ina was doing an episode about having a French dinner party and goat cheese tart came up.

 

 

That totally got my attention.

 

 

Because goat cheese is delicious.

 

 

And even better with roasted beets.

 

 

 

 

Do not be fooled by the ugliness of my tart.

 

 

It isn’t the tart’s fault.

 

 

 

 

I’m just messy.

 

 

And be warned.

 

 

So are beets.

 

 

 

 

But totally worth it.

 

 

If you have only ever had beets from a can, please banish that memory.  Get you some fresh ones and roast them.  You will thank me.  They are soooooo sweet and delicious.

 

 

 

 

You can throw them on a salad, tart or just shove them in your face and enjoy.

 

 

I know I do.

 

 

Regularly.

 

 

My mom told me that you should eat beets everyday.  I don’t know if that is true.  They are good for you, but this is the woman who made me eat disgusting Lima beans when I was a kid.

 

 

You be the judge.

 

 

Sorry Mom.

 

 

 

 

I would eat beets everyday if I had them handy.

 

 

Trust me about this roasted beet goat cheese tart.

 

 

 

 

It’s totally easy and is almost like a cheesecake.

 

 

I said almost.

 

 

You will need a tart pan with removable sides.

 

 

Go to IKEA or Target now and get one.

 

 

I was a slacker when I made this and used a Harris Teeter refrigerated pie crust.

 

 

 

 

Actually.

 

 

To be honest.

 

 

One wasn’t big enough.

 

 

 

 

I had to piece two of them together.

 

 

Which is why it isn’t as pretty as Ina’s was.

 

 

And looks a little janky.

 

 

 

 

But it still tasted good.

 

 

Roasted Beet and Goat Cheese Tart

Adapted from Ina Garten’s Goat Cheese Tart

Ingredients:

4 beets, peeled and quartered

1 tablespoon champagne vinegar

2 tablespoons honey

1 tablespoon olive oil

1 shallot, chopped

15 oz goat cheese

1 1/2 cups heavy cream

4 eggs

pinch each of salt and pepper

2 prepared pie crusts

 

Instructions:

Preheat oven to 325.

Combine vinegar, honey, olive oil and toss over beets and shallots.  Line a cookie sheet with foil, spray with cooking spray and pour beets with olive oil mixture on pan.

Roast until tender, about 1 hour.  Toss them around every 15 minutes or so.

When beets are done, remove from oven, let cool and increase oven to 350.

Slice beets in 1/4 inch pieces.

Put goat cheese in food processor and pulse until crumbly.  Add eggs, cream, salt and pepper.  Process until blended.

Coat tart pan with cooking spray.  Fit the pie crusts in the pan.  (Just do your best.  That’s what I did. and it was fine.  Ugly, but fine).

Pour goat cheese mixture into the tart pan.  Top with beets.

Bake at 350 for 35-45 minutes, until firm and top is lightly browned.