Fresh Goat Cheese, Roasted Beet, and Walnut Tart
Random House
As the tart bakes, some of the beet juice will color the custard and the goat cheese, giving each slice a pretty, almost marbleized look. Since the flavors are a riff on the classic beet, walnut, and goat cheese salad, this tart pairs especially well with greens tossed with a bright vinaigrette. A small slice also makes a somewhat unusual but delicious side dish to grilled lamb chops.
ingredients
- 2 to 3 small beets
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 medium onion, thinly sliced
- 2 tablespoons dry white wine
- 1 recipe Hamersley’s Bistro Tart Dough (page 115), shaped and blind-baked according to the directions on page 122
- 3 large eggs
- 3/4 cup heavy cream
- 4 ounces fresh goat cheese
- 1 cup chopped walnuts (about 4 ounces)
- 1 tablespoon walnut oil (optional)
- About 2 tablespoons chopped fresh parsley
See full recipe
Source: Bistro Cooking at Home by Gordon Hamersley. Copyright © 2003 by Gordon Hamersley. Published by Broadway Books. All Rights Reserved.
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