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Fresh Goat Cheese, Roasted Beet, and Walnut Tart Recipe

Fresh Goat Cheese, Roasted Beet, and Walnut Tart Recipe

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Fresh Goat Cheese, Roasted Beet, and Walnut Tart

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Ingredients

Count

Nutrition

223

Calories

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Ingredients:

Serving

2 to 3 small beets
1 tbsp olive oil
kosher salt and freshly ground black pepper
1 tbsp unsalted butter
1 medium onion, thinly sliced
2 tbsp dry white wine
3 large eggs
3/4 cup heavy cream
4 oz fresh goat cheese
1 cup chopped walnuts (about 4 oz)
1 tbsp walnut oil (optional)
about 2 tbsp chopped fresh parsley

Directions:

HEAT the oven to 350°F. Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour.
ALLOW the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
HEAT the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits stuck to the bottom of the pan.
HEAT the oven to 350°F. Toss the beets and onion together and put them into the blind-baked tart shell.
WHISK together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.
Bistro Cooking at Home by Gordon Hamersley. Copyright © 2003 by Gordon Hamersley. Published by Broadway Books. All Rights Reserved. After training with Wolfgang Puck at the famed Ma Maison in Los Angeles, GORDON HAMERSLEY lived for a year in Nice, learning everything he could about French bistros. Ever since he and his wife Fiona opened Hamersley's Bistro in 1987, numerous publications (including Zagat's) have regularly ranked it among Boston’s top restaurants. In 1988, Food & Wine named Hamersley one of the country's best new chefs and in 1995, he received the James Beard Award for Best Chef in the Northeast. He lives outside of Boston.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	222.55 Kcal (932 kJ)
Calories from fat	175.69 Kcal
		% Daily Value*
Total Fat	19.52g	30%
Cholesterol	83.09mg	28%
Sodium	78.14mg	3%
Potassium	168.2mg	4%
Total Carbs	4.54g	2%
Sugars	1.97g	8%
Dietary Fiber	1.53g	6%
Protein	8.84g	18%
Vitamin C	2.9mg	5%
Iron	1.1mg	6%
Calcium	129.5mg	13%

Amount Per 100 g
Calories	271.54 Kcal (1137 kJ)
Calories from fat	214.36 Kcal
		% Daily Value*
Total Fat	23.82g	30%
Cholesterol	101.38mg	28%
Sodium	95.34mg	3%
Potassium	205.22mg	4%
Total Carbs	5.54g	2%
Sugars	2.4g	8%
Dietary Fiber	1.87g	6%
Protein	10.79g	18%
Vitamin C	3.6mg	5%
Iron	1.3mg	6%
Calcium	158mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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