Beet and Feta Tart
- 2 small red beets (about 1/2 pound with greens)
- all-butter pastry dough
- pie weights or raw rice for weighting shell
- 6 ounces feta
- 1 cup heavy cream
- 2 large eggs
- Garnish: 1 large red beet for spiral shreds (see note, above)
- Preheat oven to 450F.
- Trim beets, leaving about 1 inch of stems attached (reserve greens for another use).
- Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
- While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick).
- Fit dough into a 9-inch tart pan with a removable fluted rim.
- Roll rolling pin over top of shell to trim dough flush with rim.
- Chill shell until firm, about 30 minutes.
- Unwrap beets carefully.
- When beets are cool enough to handle, slip off skins and stems.
- Beets may be roasted 1 day ahead and chilled, covered.
- Reduce temperature to 375F.
- Line shell with foil and fill with pie weights or raw rice.
- On a baking sheet bake shell in middle of oven 30 minutes.
- Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more.
- Cool shell in pan on a rack.
- Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 350F.
- Thinly slice beets and arrange in shell.
- Crumble feta into small pieces and in a bowl whisk together with cream and eggs.
- Season egg mixture with salt and pepper and pour over beets.
- Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.
- If making garnish, peel beet and, using a spiral slicer (see note, this page), shred beet into spirals.
- Serve tart garnished with spiral beet shreds.
red beets, pastry dough, rice, feta, heavy cream, eggs, red beet
Taken from www.epicurious.com/recipes/food/views/beet-and-feta-tart-15291 (may not work)