I’ve totally lost touch with my blog. I’ve been trying to write a post for ages, but something was stopping me. I have no idea what it was, but I put my foot down finally and decided I really want to resume my posts. They are fun for me and I love the interaction with all of you! I’m not one for New Year’s resolutions, but my resolution this year is to get back into blogging and stop making excuses about why I’m not, because there’s no valid reason except my own laziness. I’m so silly, I will buy things thinking I’ll use them for my blog and they sit untouched. I’m sure some of you with blogs know what I’m talking about.
I didn’t really fall off the wagon from cooking, but I haven’t been as enthusiastic about it as I used to be. It’s slowly coming back and I’m ready to start up again. Maybe it’s the winter – winter blues, I guess. I know there’s lots to cook during the winter, but until recently I was totally uninspired. Summer produce and colors inspire me. This is probably also probably why I’ve been thinking once my husband is done residency we NEED to move somewhere warm. It’s been on my mind for a few weeks now. I’m craving sun and warmth.
Despite my love for summer, I do have a few winter produce favorites. Most notable are beets. I almost always have them on-hand. Must have something to do with the color, I suspect. As I’ve said before I’m a sucker for vibrant colors. To the same effect, I buy watermelon radishes ALL THE TIME, not because I love thetaste, but more that I love the way they look. For this dish there were no watermelon radishes, unfortunately. But this tart is good with whatever you have on hand: mushrooms, spinach, caramelized onions – you name it. I used to be daunted by making dough, but now I’ve formulated my own proportions and it works every time like a charm. This sort of tart is one of my go-to dishes. Although it does take some time, it is by no means difficult to make.
Roasted Beet and Carrot Tart
for the crust:
3/4 cup all-purpose flour
1/2 cup walnuts
1/2 teaspoon sugar
1/2 teaspoon salt
6 tablespoons butter, frozen
up to 1/4 cup ice water
6 ounces goat cheese, softened
1/2 cup ricotta cheese
1/2 teaspoon herbes de Provence
salt and black pepper, to taste
2 golden beets
1/4 cup chopped parsley and chives, or any herbs of your choice, for garnish
Roast the beets in the oven (at 350 degrees) in a foil pouch on a baking tray drizzled with some olive oil, salt, and pepper for 45 minutes or until cooked. At the 30 minute mark add in the whole carrots, also tossed with olive oil, salt, and pepper. Once cooked, slice the beets and carrots into thin slices.
To make the tart dough: in a food processor, add the walnuts and pulse until they turn into a fine grind, add in the flour, sugar, and salt and pulse until combined. Grate the frozen butter and add it to the flour. Pulse until the mixture forms pea-sized clumps. Next, through the top, stream in the ice water, one tablespoon at a time until the dough forms a ball. Once the dough comes together, cover it in plastic wrap and refridgerate for at least an hour. After the dough has chilled, roll it out and fit it into a 9-inch tart pan with a removable bottom and blind bake (cover it with foil and use pie weights or dried beans to weigh down the crust, so that it doesn’t puff up while baking) it in a 400 degree oven for 15 minutes.
For the filling: whisk the goat cheese, ricotta, and egg together. Add in the salt, pepper, and herbes de Provence. Pour it into the partially baked crust and bake for 15 minutes at 400 degrees. After 15 minutes, take it out of the oven and arrange the cut beets and carrots over the goat cheese and ricotta and bake for another 10-15 minutes. Garnish the tart with chopped parsley and chives, or any herb of your choice. You can also sprinkle the final product with some flaky sea salt and drizzle with olive oil, if you like. Serve warm or at room temperature.