2.23.2015

BEET + GOAT CHEESE TART WITH A CORNMEAL MILLET CRUST

Beet + Goat Cheese Tart with a Cornmeal Millet Curst | sevengrams

To say that its been cold around here lately, would be an understatement. I'm more inclined to describe it as bitter temps that get deep into your core, and make your nose want to fall off. Fun times.

Yes its cold outside, but its almost equally cold inside, thanks to our not so trusty furnace. A furnace on the fritz means a rather chilly house, and a chilly house begs for warm and comforting meals. Bowls of coconut curry and bolognese, piles of baked chilaquiles, probably these tomorrow night, and this tart -- perfectly crunchy crust, topped with hearty warm roasted beets and a sprinkling of goat cheese. Whether its for weekend brunch, work day lunches, or dinner when N's at basketball, I can't get enough.

Beet + Goat Cheese Tart with a Cornmeal Millet Curst | sevengrams

Beet + Goat Cheese Tart with a Cornmeal Millet Curst | sevengrams

Beet + Goat Cheese Tart with a Cornmeal Millet Curst | sevengrams

Beet + Goat Cheese Tart with a Cornmeal Millet Curst | sevengrams

BEET + GOAT CHEESE TART WITH A CORNMEAL MILLET CRUST // serves 6-8

Crust adapted from Megan Gordon's Whole Grain Mornings

Preheat oven to 400.

Ingredients:

3-4 beets
2 T olive oil
2 cups beets greens (or kale/spinach/chard), roughly chopped
1 clove garlic, minced

1 cup nut milk
3 eggs
1/4 cup goat cheese, crumbled

crust //
1/2 cup cornmeal
3/4 cup white (or whole wheat) flour
1/2 tsp salt
6 T butter, cold, unsalted, and cut into cubes
3-4 T ice water
1/4 cup millet

What to do:

Start by making the crust. Butter a 9 inch tart pan and set aside. Using a food processor fitted with the s-blade, pulse together the cornmeal, flour and salt. Add the butter and continue to pulse until the mixtures resembles a coarse meal. Add the ice water, 1 T at a time, and pulse until the dough looks a bit wet and clumpy. You'll know its ready when a small piece holds together when squeezed. Transfer to a bowl and stir in the millet. Press the dough evenly into the bottom and sides of your tart pan and refrigerate for 1 hour.

Wash and peel the beets. Slice them into 1/4" rounds and toss with 1 T olive oil. Spread onto a parchment lined baking sheet, sprinkle with salt and pepper and roast for 25 minutes, until tender.

Warm the remaining 1 T of olive oil in a skillet over medium heat. Sautee the minced garlic and greens for 5 minutes, until fragrant and wilted. Set aside to cool.

Once your crust has chilled for an hour, preheat the oven to 375. Bake the crust for 15 minutes. During this time, whisk together the eggs and milk. Add the crumbled goat cheese and set aside.

Remove the crust from the oven. Top with an even layer of greens, and arrange the beets across the top evenly. Pour in the egg mixture and a dash of freshly ground pepper.

Bake for 30-35 minutes, until the filling is set and golden brown. Let cool for 15 minutes before serving.


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