Beet and Goat Cheese Tart
Sunday, March 22nd, 2009
I got this nifty square tart pan (how could I have gone this long without a tart pan?!) with a gift certificate from Christmas. I was itching to try it out, but I’m cutting back on sweets, so I was on the lookout for a savory tart idea. I ended up using a balsamic vinegar crust from La Tartine Gourmande and a custardy filling of beets, goat cheese, and walnuts from alpineberry. It was a delicious but light and simple supper. Matt’s comment was “it’d be good as an appetizer, and smaller” — well, not a bad idea, maybe I’ll try it sometime with miniature tart pans. Anyway, the night we made it, all we needed was something light and simple, and this fit the bill perfectly. It was also pretty good leftover, at room temperature even.
The balsamic vinegar added a different little tang to the crust, and I think beets and goat cheese are always a great combination. The only problem I had was that the tart shell shrank — a lot — but I think that was probably my own fault since I didn’t want to wait to let the dough rest after I made it. So, if you try this out, I’d recommend letting the dough sit in the fridge at least an hour before rolling it out, and then refrigerate again before baking.
