Photo by jyoungs82
jyoungs82's Notes:
1 cup Gluten Free Baking Mix Ask a question about this ingredient
1 cup Unsalted Butter Ask a question about this ingredient
1 Large Egg Ask a question about this ingredient
1 tablespoon Honey Ask a question about this ingredient
1/3 teaspoon Sea Salt Ask a question about this ingredient
2 Medium Red Beets Ask a question about this ingredient
10 Large Brussels Sprouts Ask a question about this ingredient
1 tablespoon Capers Ask a question about this ingredient
7 Large Eggs Ask a question about this ingredient
1/4 cup Unsweetened Rice Milk Ask a question about this ingredient
1/3 cup Mediterranean Herb Goat Cheese Ask a question about this ingredient
1/2 tablespoon Olive Oil Ask a question about this ingredient
1 tablespoon Fresh Thyme Ask a question about this ingredient
Preheat oven to 350*F. To make the dough cream together the Butter, Egg, Honey and Salt. Once creamed add in the flour in two parts.
Ask a question about this stepRoll dough into a ball, wrap in plastic wrap and place in the refrigerator for one hour.
Ask a question about this stepOnce the dough is ready, roll it out on a floured surface. Place the rolled out dough into the tart pan and press to form the dough to the pan.
Ask a question about this stepBake the dough for 10-12 minutes at 350*F, or until the dough is lightly browned.
Ask a question about this stepFilling: With the oven still at 350*F place the beets wrapped in foil into the oven for one hour to roast.
Ask a question about this stepWhile the beets are roasting take the brussels sprouts and run them through a mandoline on thick slice. Heat up the olive oil in a pan on medium high heat and cook the brussels sprouts for about five minutes. Slightly browning the brussel sprouts.
Ask a question about this stepIn a small bowl beat together the eggs, rice milk and salt.
Ask a question about this stepOnce the beets are done remove the skin. Cut one beet into small cubes and the other beet into four and then thinly sliced.
Ask a question about this stepCombine the beets, brussels sprouts and capers and place mixture into the tart pan. Pour the egg mixture over the vegetables.
Ask a question about this stepCut up the thyme roughly and sprinkle over the tart. Lastly sprinkle the herb goat cheese evenly over the tart.
Ask a question about this stepPlace the tart in the oven and bake at 350*F for 30-35 minutes.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
