by monkeymom
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monkeymom's Notes:
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1 cup
all-purpose flour
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1 teaspoon
kosher salt
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1 teaspoon
pepper, freshly ground
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2 tablespoons
grated parmesan cheese
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1/4 pound
cold butter (1 stick), diced
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2 tablespoons
ice water
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1 pound
beets (any color/type)
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1
garlic bulb
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extra virgin olive oil
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goat cheese
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walnuts, coarsely chopped
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salt and pepper
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1/3 cup
balsamic vinegar
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Cut greens from beets. Rinse and dry beets. Then wrap in foil. Wrap garlic in foil after drizzling with olive oil. Bake beets and garlic at 350°F for 1 hour. Unwrap and let cool completely.
Ask the hotline about this step!For crust, put flour, salt, pepper, and parmesan in a food processor bowl fitted with a steel blade. Add the butter and pulse until the butter is the size of peas. With the motor running, add the ice water while pulsing until just before the dough becomes a solid mass. Turn dough onto a floured surface and form into a disk. You can wrap with plastic and refrigerate while you prepare the filling.
Ask the hotline about this step!Preheat the oven to 400 degrees F.
Ask the hotline about this step!Reduce balsamic vinegar until it becomes syrupy (reduced to about 1/3). This happens pretty quick. Remove to small bowl.
Ask the hotline about this step!Remove peel from beets (they should easily slide off. You can peel directly into the foil and discard). Slice beets into rounds and set aside.
Ask the hotline about this step!Divide dough into 3 equal portions. Roll out one portion to ¼ in thick round about 6-8 inches in diameter. Transfer to a baking sheet.
Ask the hotline about this step!Cut roasted garlic bulbs cross-wise so each clove is halved. Squeeze out roasted garlic onto dough and spread around leaving a 1 in border. Sprinkle with salt and pepper.
Ask the hotline about this step!Arrange 1/3 of beets slices in a round on top of garlic. Generously tuck goat cheese and walnuts between slices. Sprinkle with salt.
Ask the hotline about this step!Drizzle with 1/3 of reduced balsamic vinegar. Finely grate a little orange rind evenly on top. Turn and pleat edges over toppings. Drizzle with olive oil.
Ask the hotline about this step!Brush dough with beaten egg. Bake at 400°F for 20-25 minutes until tops are golden brown. Let cool slightly.
Ask the hotline about this step!Drizzle with olive oil and serve. A squeeze of orange and/or a sprinkling of parmesan is nice too.
Ask the hotline about this step!these are so pretty, and sound delicious! I am going to tuck this away in my recipe box for entertaining soon.
Phew, my husband would love this. Adding it to the "must-do" list.
I'm thinking there's some sort of Y chromosome issue here, because MY husband hates beets, too! And he's not otherwise a picky eater! Next time, he's away, it's beet crostata for me!
When my husband read through this he said "I eat beet greens, but I didn't say I liked them". So I guess I'm in the same boat as mrslarkin. My husband was very happy that he isn't the only beet-hating guy around!
That is hilarious! My husband is a charter member of the beet / feta / goat cheese hating club too ...
And I thought I was the only one whose husband hated all the foods I like (beets, goat cheese, parmesan, mustard, feta cheese, all greens except spinach, walnuts...the list goes on and on...)
This looks wonderful--I'm spending a few days with my sister next month; maybe I'll make it for her!
Great idea! My husband can't stand beets either. And it's funny because he likes almost everything else. I make a lot of small individual tarts through the year and will definitely make this one. And so beautiful.
oh i love this! beautiful!
You've got the beet! These look beautiful. Magazine-worthy...Looking forward to trying them!
Your husband sounds like my husband (minus liking the beet greens.) Love your recipe - very inventive! They look like rustic little fruit pies!
Wow, this looks beautiful! Going to have to try this. I love crispy cheesy crusts.