tartThis is the season when my every trip to the Fresh market ends up bringing home fresh beets with stems. I just love the sweet taste of the young beets and tartness of the stem. There are so many ways to use them in the kitchen and today I would like to share with you an idea for a tart. I used my previous recipe for the dough but I made a little bit more dough so that I could lay out the lattice and make it look pretty. If you don’t like ricotta, you can use goat cheese or feta cheese. It’s such a perfect dish for lunch or light dinner on a hot afternoon here in DC that the only thing that makes it better is a glass of cool white chardonnay.

Serving: 8
Preparation of tart – 5 minutes, resting time 30 minutes
Preparation of filling – 20 minutes
Baking:  tart dough – 30 minutes; filled tart: 20-25 minutes
Calories for 1 serving: 213 per size

Ingredients for Savory Tart
1 ¾  cups of unbleached all purpose flour (plus a few tablespoons more for dusting the work surface)
2 teaspoons of table salt
2 teaspoons of sugar
1 ½ stick of unsalted butter (12 tablespoons), cut into teaspoon size cubes, cold
6 tablespoons of cold water

Ingredients for filling
1 bunch of beetroots with green stems (6-7 beets)
2 cloves of garlic
¼ cup of freshly squeezed orange
1 tablespoon of balsamic vinegar
Pinch of ground nutmeg
1 teaspoon of canola oil
2 large eggs
¼ cup of whole milk
1 cup of ricotta cheese
4 oz/110g of gruyere cheese, grated
½ teaspoon of cayenne pepper
2 sprigs of fresh thyme, chopped
½ teaspoon of salt
½ teaspoon of black pepper

Tart Dough
ingredients dough1

Using your food processor, mix the flour with the salt and sugar by pulsing a few times.

kolaz doughThen add the chilled, diced butter and pulse it at least 30 times. At this stage it’s a little similar to making typical pie dough but the difference is that you don’t want to keep those chunks of butter. So if you still see any, keep pulsing and then add 3 tablespoons of cold water and process it for few more seconds. Depending on the flour you use, you might need 3 more tablespoons of water if you see the dough is not really clumping together. Divide the dough into two batches.

lattice dough

Leave the smaller batch (approximately ¼ of the whole dough) and put it in between two sheets of plastic foil and roll it out. You will be using that part of the dough for making the lattice on the top.
rolling dough

Take the other part of the dough and place in a tart. I recommend using a 9inch removable bottom tart shell.  Spray it with non-stick cooking spray and then transfer the dough into the shell. Press in the dough with your hands. The oil will help you spread it around into an even layer. Make sure you push up around the sides and rim. It won’t shrink while cooking if you press it in evenly. Use a roller to get rid of any excess dough on the rim.
Now the dough needs to rest and cool down. Remember if you use the removable bottom shell to not grab it by the bottom part. Transfer it to a plate and then to a fridge for 30 minutes.
Preheat the oven to 375F and adjust the oven rack to the middle position.

Once the dough has rested in the freezer, transfer it from the plate to a baking sheet. Cover it well, including the edges, with aluminum foil and put pie weights in the middle. Bake for 30 minutes.
Take it out and put on a cooling rack. Remember don’t grab the bottom part if you are using a removable bottom shell. Remove the pie weights and foil and let it cool down while you are preparing the filling. Don’t turn the oven off.

ingredients filling

Heat up a frying pan and a tablespoon of canola oil.

frying beets

Add the chopped garlic and sliced beets, including the chopped stems.

frying greens

Cook it for 5 minutes until the green parts start to wilt. Add the orange juice and balsamic vinegar and cook on medium heat for about 15 minutes, until all the liquid evaporates.
In a large bowl whisk the eggs with milk and ricotta cheese.

mixing filling

Then transfer the beets with the greens and mix it all together. Add salt, cayenne pepper, black pepper, nutmeg and thyme and gently mix all the ingredients. Add the grated cheese and mix it again.
adding filling


cutting lattice

Pour the filling into the prebaked tart shell and start laying out the lattice.
kolaz latticeTransfer the tart back onto the baking sheet and put in the oven for 20 minutes.
When you press with your fingers onto the filling it should be firm. Let it rest on a cooling rack for 10 minutes before you serve it.




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