Is it any wonder that the English language is difficult to acquire? When I say “tart”, what’s the first thing that comes to mind? Is it a pastry or a woman?
Let’s go with this: A pastry shell with shallow sides, no top crust, and any of various fillings. She may be a bit shallow and lacking upper crust but put on the lipstick and heels as this promiscuous girlfriend is worth the trouble.
Today’s deliciousness comes directly from Spain where Natalie Ward is rolling out amazing vegetarian options.
Roasted Beet, Goat Cheese and Walnut Tart with Walnut Oatmeal Crust
Adapted from FoodBlogandtheDog
- 3 or 4 medium to large beets
- olive oil salt & pepper, fresh thyme
Preheat oven to 400. Wash and trim beets, leaving the root and about 2 inches of stalk intact. Place them on a lined baking sheet, drizzle with olive oil. Season with salt, pepper and thyme. Roast for 45-50 minutes or until tender.
Let them cool and cut off the roots and stalks then rub off the skins with a small knife.
For the pastry crust:
- 1/2 cup wholewheat flour
- 1/4 cup oats
- 1/4 cup walnuts, finely chopped
- 1/2 tsp salt
- black pepper
- 1/2 tsp dried thyme
- 4 Tbsp olive oil
- 1/2 cup cold water
Slowly drizzle in water mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds. Don’t overwork it. It will be crumbly. Wrap in cling film and put in the fridge for 15 minutes. Meanwhile, caramelise the onions…
For the filling:
- 1 large red onion, finely sliced (I added some frozen caramelized)
- 4 Tbs olive oil
- salt & pepper
- balsamic vinegar (or balsamic syrup)
- a glug of good red wine
- a handful of walnuts, roughly chopped
- 2 large eggs
- 1/2 cup greek yogurt
- almond milk
- 3 oz crumbled feta
Cook the sliced onions in a frying pan in olive oil over a medium high heat. Add salt, pepper, thyme, a drizzle of balsamic, a large drop of honey, and stir occasionally until onions begin to caramelize. Add a glug of wine (I happened to be having a glass of malbec) to deglaze the pan and scrape any bits off the bottom. Cook for a couple of minutes more to reduce any liquid. Leave to cool.
Preheat oven to 400. Oil a 9 or 10 inch tart dish. Press the dough into and up the sides of the dish using your fingertips. Prick the base multiple times with a fork and bake the pastry for 10-12 minutes. Remove from the oven and lower the heat to 350.
Spread the caramelized onions evenly over the base then chop beets into chunky cubes. Scatter these evenly over the base too. You may not need it all. Add in the walnuts.
Top with the crumbled feta and place on a tray in the oven. Bake for 35-40 minutes until slightly golden. Leave to cool to room temperature before serving sprinkled with fresh parsley. Don’t be alarmed that the entire tart isn’t beetroot color when it first emerges as the color will disburse.