by LocalSavour
View
my 1 recipe »
Photo by LocalSavour
LocalSavour's Notes:
Expand2 large red beets Ask a question about this ingredient
2-3 small beets (other than red I used candy striped) Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/2 cup sweet white wine (I used a Muscat Canelli) Ask a question about this ingredient
1/2 cup goat cheese (I used a black peppercorn goat) Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 large grapefruit Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
1 medium onion (I used yellow) Ask a question about this ingredient
1 cup panko bread crumbs Ask a question about this ingredient
3/4 cups all-purpose flour Ask a question about this ingredient
1/2 cup milk or buttermilk Ask a question about this ingredient
vegetable oil to cover pan 1/4-1/2 inch Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
8-10 sheets Phyllo dough cut to 11X11 inches Ask a question about this ingredient
3 tablespoons melted unsalted butter Ask a question about this ingredient
1/2 cup fresh parsley - chopped Ask a question about this ingredient
drizzle of olive oil Ask a question about this ingredient
Preheat oven to 375 degrees. Wash and peel all beets. Thinly slice beets into about 1/8 inch thick. Keep different colored beets separate so they all don’t turn one color - red. In a large bowl place your red beets and 2 Tbs olive oil and salt. Using your hand gently coat the beets in olive oil. On a large cookie sheet lined with silpat or parchment paper place beets out into one layer. Add remainder of beets into the olive oil bowl that you used for your red beets. With you hands again, gently coat beets with remaining olive oil and salt mixture. Place these beets also on a large cookie sheet lined with silpat or parchment paper – spreading them out not to touch while creating one layer. Place both beet cookie sheets into the oven and roast for 20-30 minutes. Smaller beets will take about 20 minutes and your larger red beets will take about 30. Once beets are tender and soften remove from oven and set aside. In a food processor or blender, place half of your red beets, eggs, cream and white wine. Blend until smooth and creamy and set aside until ready to fill tart.
Ask a question about this stepPreheat broiler (500 degrees). Peel and segment grapefruit – removing any of the white and all seeds. Spread grapefruit out onto cookie sheet and sprinkle each one with brown sugar. Place as closely to the broiler as you can to caramelize the tops. If you have a torch you may use that as well to achieve the same texture.
Ask a question about this stepPeel and thinly slice onion. In a medium saute pan, add enough vegetable oil to crispy the onions in - about 1/4 inch to 1/2 inch. In a medium bowl combine flour and enough milk to create a batter about 1/2 a cup. In a another medium bowl place panko bread crumbs. Heat oil over medium heat. Once oil is hot (but not burning) dip onions into batter and then into panko crumbs and then place evenly in oil. Let onion get crispy on one side and then turn over to the other side to crisp. Once both sides are crispy, remove onions from oil and place on a plate lined with a few paper towel to drain. While still hot sprinkle with salt.
Ask a question about this stepPreheat oven to 375 degrees. Melt 3 Tbs of butter and with a brush coat the inside of a 9 inch pie pan. Set remaining butter aside. Place phyllo dough over the pie pan evenly and gently press into the pan. leaving the sides open. Gently pour your red beet custard mixture into the pie shell. Next, layer the custard with the remaining roasted beets. Sprinkle crumbled goat cheese over the top and into the edges. *If you love goat cheese add a little more into the edges.*
Ask a question about this stepRoll phyllo dough edges in to finish your crust form thus creating your tart. Brush exposed edges with remaining melted butter. Place tart into the oven and cook for 40-45 minutes or until top is golden and toothpick comes out clean.
Ask a question about this stepRemove from oven and set side. In a small bowl add chopped parsley, a drizzle of olive oil and pinch of salt – combine together.
Ask a question about this stepAssemble your tart by adding and layering the grapefruit, onions and parsley on top. Serve warm or at room temperature.
Ask a question about this stepThe color is amazing, and I L.O.V.E. roasted beets.
Peter works for food52 and thinks up ways to make the website better.
How cool!