Golden Beet, Rainbow Radish, and Garden-Herb-Goat-Cheese Tart

After months (maybe years?!) of wanting a tart pan, I finally got one. I opted for this guy and it comes highly recommended. Whichever tart pan you decide to invest in, make sure it has a removable bottom! It makes life infinitely easier. Trust me.

Anyway, I love savory tarts and sweet tarts alike, so I’m unsure as to why it took me so long to get one. I’m particularly perplexed because my first ever tart was super easy to make, and that’s coming from a non-baker who decided to make tart dough from scratch. However, this dough was meant for savory tarts in particular, so I guess I can’t get too excited until I’ve mastered dough meant for sweet tarts as well.

Now, as far as this particular tart is concerned, it is packed with seasonal flavors that compliment each other beautifully. In my humble opinion, beets and goat cheese go together as well as peanut butter and jelly. They’re truly a classic pairing. Additionally, fresh lemon juice adds the perfect amount of acidity. Lastly, you know I like to keep it local, so I must note that the golden beets were from one of my CSA shares and the herbs were from my garden.

Note: My dough recipe has been adapted from Williams-Sonoma. It yields enough dough to fill a 12×12 inch tart pan.

PART 1: THE DOUGH

What you’ll need:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pure cane sugar
  • 1-1/2 sticks cold, unsalted butter
  • 6 tbsp. ice water

What you’ll do:

  • In a medium mixing bowl, whisk together the flour, salt, and sugar
  • Next, chop the sticks of butter into pea-sized pieces and whisk into the flour mixture
  • One tablespoon at a time, add the ice water to the mixing bowl; whisk into the mixture between each tablespoon
  • After all six tablespoons have been added, knead the dough together until thoroughly mixed and form into the shape of a disk
  • Place the dough back into the mixing bowl and cover with plastic wrap; chill in the refrigerator for at least 1 hour
  • After at least 1 hour has elapsed, roll the dough into a 13×13 inch square and place into the tart pan; using your thumb, press the edges of the dough into the ridges of the tart pan border; chill in the refrigerator for at least 1 hour
  • Once at least 1 hour has elapsed, preheat the oven to 375°F and bake the dough for approximately 10 minutes
  • Remove from the oven and fill the tart shell with desired ingredients; bake for an additional 20-25 minutes, or until golden brown

PART 2: THE TART

What you’ll need:

  • 10 oz. goat cheese
  • 3 tbsp. fresh basil
  • 2 tbsp. fresh parsley
  • 1 tbsp. fresh oregano
  • The juice of 1 lemon
  • Cracked black pepper and Himalayan salt to taste
  • 3 golden beets, peeled and sliced
  • 5 rainbow radishes, sliced
  • 3 green onion strips, chopped
  • EVOO

What you’ll do:

  • Bring a medium pot of salted water to a boil; add prepped beets and boil for approximately 10 minutes
  • To soften, microwave goat cheese for one minute; stir in the herbs, lemon juice, pepper, and salt; spread the mixture onto the bottom of the tart shell
  • Next, arrange the beets and radishes as desired; bake as instructed above
  • Just before serving, garnish with green onions and a drizzle of EVOO

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