Beetroot, goat's cheese and walnut tart
Dough for tart:
1½ cups all-purpose flour
½ teaspoon kosher salt
150 grams unsalted butter, cut into small cubes and well chilled
4 to 5 tablespoons ice water
2 to 3 small diced and roasted beets
1 medium onion, thinly sliced and caramelized
2 tablespoons dry white wine
1 tart dough
3 large eggs
¾ cup heavy cream or buttermilk
115 grams fresh goat cheese
1 cup chopped walnuts
About 2 tablespoons chopped fresh parsley
For the dough:
In a mixing bowl of a food processor, combine the flour and the salt. Cut the butter into the flour by pulsing it 8 to 10 times.
Transfer to a bowl, add the ice water. Using just your fingertips and working quickly, combine the flour mixture and the water. Work just until the water is absorbed. The dough will be ragged but should hold together when you squeeze it. If it seems dry, sprinkle on a few more drops of water.
Gather the dough up into a ball — it's fine if the dough does not come together completely at this time. Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling.
Preheat the oven to 177 degrees Celsius. Roll the dough into a large circle — large enough to overlap whatever sized tart pan you are using. Press the dough into the corners and into the sides of the tart pan. Trim off any excess dough. Fill the tart with dried beans or pie weights. Bake for 20 minutes. Remove from oven. Remove beans from tart.
For the tart:
Heat the oven to 177 degrees Celsius. Add the roasted beets and caramelized onions to the blind-baked tart shell.
Whisk together the eggs and cream, season with a pinch of salt and pepper, and carefully pour over the beets and onion, letting the mixture 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 until just set for 35 - 40 minutes. Sprinkle the tart with the toasted walnuts and chopped parsley, and let it rest for at least 5 minutes before serving.