Beet, Goat Cheese and Walnut Tart
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Alexandra's Kitchen · by Alexandra Stafford

Beet, Goat Cheese and Walnut Tart

NUTRITION · PER SERVING—
CAL 24%·PRO 20%
CARBS 30G24% OF CAL
4G FIBER0G ADDED0G INTRINSIC23G OTHER3G TOTAL SUGAR
FAT 37G69% OF CAL
17G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory tart with roasted beets, caramelized onions, goat cheese, and walnuts in a buttery pastry crust. A sophisticated vegetarian main.

mainfrenchvegetarian
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Nutrition & ingredients

Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 10 tablespoons unsalted butter, cut into small cubes and well chilled
  • 4 to 5 tablespoons ice water
  • 2 to 3 small beets (Note: Since you are roasting beets, you may as well roast a few more. When assembling the tart, I used about 2 heaping cups of diced beets)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter or olive oil
  • 1 medium onion, thinly sliced
  • 2 tablespoons dry white wine (or Sherry or Madeira — whatever you have on hand.)
  • 1 recipe tart dough (above)
  • 3 large eggs
  • ¾ cup heavy cream (I used buttermilk)
  • 4 ounces fresh goat cheese (I used less. Add according to taste/preference.)
  • 1 cup chopped walnuts (I used less. Add according to taste/preference.)
  • 1 tablespoon walnut oil (Optional — I did not use.)
  • About 2 tablespoons chopped fresh parsley
PREP
—
SODIUM
363MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.