Beetroot and goat cheese tart

I am visiting my parents this weekend. My mom celebrated her birthday not long ago and I owed her a present. When she visited me a month ago, we stumbled upon a beautiful apple pie dish in a cute store with cooking utensils and kitchen supplies. She didn't buy it then, so I gave it to her for her birthday. 

When I was little, my mom's signature bake was a apple pie with cinnamon. Every weekend our kitchen smelled like heaven. So I'm pretty sure this new pie dish will be handled with love. 

 

She didn't leave that cute store in my town with empty hands of course. She bought the miniature version of the pie dish, perfect for vegetable tarts. She let me use it this weekend to bake my beetroot and goat cheese tart in. Yay! I love beetroot. Its colors really pop and beetroots are super healthy. Vegetable tarts are very convenient for when I'm hungry at work and it isn't lunch or dinner time yet. I sometimes use salmon and broccoli as filling, or spinach and feta, but this time I wanted to try something different. Scroll down for the recipe and some pictures!

I am visiting my parents this weekend. My mom celebrated her birthday not long ago and I owed her a present. When she visited me a month ago, we stumbled upon a beautiful apple pie dish in a cute store with cooking utensils and kitchen supplies. She didn't buy it then, so I gave it to her for her birthday. 

When I was little, my mom's signature bake was a apple pie with cinnamon. Every weekend our kitchen smelled like heaven. So I'm pretty sure this new pie dish will be handled with love. 

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Beetroot and goat cheese tart with thyme

The bottom of this tart is slightly crumbly. I don't mind, because the tart stays in the dish itself. However, if you use a pan with a loose bottom, it could be a inconvenient. I recommend adding another egg and using 1/2 a cup of almond meal instead of 1/3 cup. I noticed that the bottom firms after a day in the fridge. The tart stays well for 4 or 5 days in the fridge. 

Makes a tart with 6-8 pieces:

For the filling

2 beetroots, peeled and grated
1 tbsp of olive oil
1 red onion
1/4 cup balsamico vinegar
1 cup water
2 eggs
2 tsp leaves of thyme
1 tbsp cane sugar
100 grams of goat cheese
150 ml heavy cream
Some thyme twigs for decoration
Pinch of salt
 

For the dough

1/2 cup oat meal
1/3 cup almond meal
2 tbsp arrowroot or corn starch
1/2 tsp salt
3 tbsp coconut oil or butter
3 tbsp ice cold water

 

Preheat the oven to 180C or 350 F. 

Combine the oat flour, almond flour, arrowroot and salt in a bowl. 

Add the coconut oil and the water. Kneed until it forms a ball. Leave to rest for half an hour in the fridge. 

Start with the filling. Cut the onions into rings, peel and grate the beets.

Heat a tbsp of oil in a frying pan and add the onion with some salt. Bake on middle high heat for about six minutes, or until the onion becomes translucent. Keep stirring the whole time.

Add the beet, the thyme, the balsamico vinegar, the water and the sugar. Leave to simmer for about 15 minutes. 

Meanwhile, press the dough into a pie dish. You don't have to roll it really, just press it down with your hands. 

Prick some small whole in the bottom and bake blind for about 10 minutes. 

Leave the beet mixture to cool in a strainer. This way, you don't get all the juice or a soggy bottom.

Remove the pie dish from the oven, lower the temperature to 170C or 325F. Fill the dish slowly with the beet mixture. 

Whisk the eggs and add the cream. Whisk again and pour over the beets. Make sure everything is evenly divided. As a finishing touch, add some goat cheese and thyme. 

Bake the pie tart ready in 35 minutes. When its done, leave to cool before cutting into pieces.