Hey y’all! Listen, I’ve been a little lazy. I’m sorry. #sorryimnotsorry?. The day after New Years, I found myself with a sore throat which turned into some kind of horror strep disease. I don’t know what happened, but I was tired and was only eating ice cream Hey! That’s not the worst thing ever. But my cooking game was off. I’m trying to kick it back in gear starting today with this gorgeous beet tart. Look, I know January comes and everyone’s trying to get healthy. Healthy is great, but don’t forget about carbs all together. It’s not fair to abandon them. Why suppress delicious things in life? Right? Instead, eat some and share the rest with your friends. That’s my philosophy.
When January rolls around, I get crazy. Not only is it citrus season, but it’s also beet season. And if you haven’t noticed, I’m obsessed with both. Beets, especially, are my favorite. There’s so many things you can do with these root vegetables. You can roast them, you can make chips out of them, you can puree them, you can put them on tarts!!! Yes, that’s what you do!
Seeing as it is January, I decided to try to keep my tart “healthy.” I’m using a delicious whole wheat all-purpose flour from Daisy Organic Flours. Y’all I love this brand! The closest store that sells the flour is about 40 some blocks away, but I’ll make that trek. The flour is milled in Annville, PA in a mill from the 1700s. I mean that’s legit and I’m all about supporting an old American business. The flour is also super light and fluffy. Once you try this flour, I doubt you’ll go back to the standard grocery store brand. What’s great is you can also just buy this flour online if you’re able to plan ahead. Buy it here.
The most important thing to remember when making this tart: buy disposable gloves. I forget this trick all the time and am often very upset with myself. In the process of peeling beets, you’ll want to put gloves on as the color of beets is very saturated, and they will dye your hands. Honestly, unless you want your neighbors to think you’ve been slaughtering something or painting some kind of crazy pink masterpiece, you should wear gloves. In addition, gloves are just a great thing to have around your home. You never know.
For my topping I’ve used this really cute jar of Hot Haitian Pikliz from a small batch company called, The Craic and Blond, which I discovered through my Hatchery tasting boxes. You can buy it here. Also, I have to take a second to endorse these boxes because y’all I’m really obsessed with them! I’ve found some of my favorite products (like the chai, Dona Chai!!!) through my Hatchery Tasting Box. If you are intrigued, check it out!
BEET PESTO TART
makes 2 tarts
2 cups Daisy Organic all-purpose whole wheat flour
1/2 tsp salt
1/2 tsp sugar
1 1/2 sticks unsalted butter, cut in cubes
6-7 tsp ice water
4 medium sized red beets
4 cloves garlic
1 c pine nuts
6 tbsp olive oil
1 c parmesan
salt and pepper for taste
2 tbsp blood orange juice
4 oz goat cheese
pickled peppers, like Hot Haitian Pikliz
- 1. In a bowl, whisk flour, salt, and sugar with pastry blender. Cut in butter until pea size crumbs form. I do this by hand using two knives and just slicing away. Add ice water 1 tbsp at a time and mix with your hands. Add more water as needed until the dough comes together. The dough should be moist but not sticky.
2. Turn the dough out onto a lightly floured surface. Divide the dough into 2 balls and shape each into a 5 inch disk shape. Cover each with plastic wrap and refrigerate for at least one hour.
3. On a lightly floured surface, roll out each dough disk into a 12-inch circle. Using a knife, trim the uneven edges. Transfer each to a parchment lined baking sheet (I like to fold in my edges to create a slightly thicker crust) and refrigerate for 30 minutes.
4. Preheat your oven to 425°F. Double wrap each beet with one clove of garlic in tin foil. Roast for 30 minutes.
5. Remove beets from oven. Throw out 2 of your garlic cloves. Once slightly cooled, peel skin away. The skin should just rub off. This is when you’ll want your gloves. Cut each into large chunks.
6. In a food processor, combine all pesto ingredients. Pulse till the mixture is well combined. Add salt and pepper as you see fit.
7. Reset your oven 400°F. Remove the dough from your refrigerator. Brush a beaten egg over your tart. With a fork, score your dough. Bake dough for 20 minutes
8. Remove crust from oven, spread your beet pesto on top of your crust, and top with one round of goat cheese. Bake for an additional 10 minutes.
9. Remove tarts and cool on a cooling wrack. Top with spinach, cilantro and pickles.