Beet Tart with Ricotta and Goat Cheese
- 1¼ cup all-purpose flour, plus extra for dusting
- 5 tablespoons chilled salted butter, cubed
- 4 tablespoons chilled water
- 15 ounces sheep’s milk ricotta, drained
- 5 ounces soft goat cheese (small log)
- 1 large egg
- 1 tablespoon dried herbes de Provence (or 2 tablespoons minced fresh herbs)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 beets - peeled, halved, and sliced crosswise
- 1 tablespoon olive oil
For best results, we recommend using:
- Put the flour in a medium mixing bowl. Add the butter and use your fingertips to quickly work it into the flour to a crumbly texture. Add the water and mix well with a fork, then work with your hands until the dough just holds together. Try not to melt the butter! Shape the dough into a disk, cover with plastic and chill for 15 minutes.
- While the dough is chilling, mix ricotta, goat cheese, egg, and herbes de Provence together in a medium bowl; add salt and pepper to taste and whisk until well incorporated. Cover and chill until ready to use.
- Preheat the oven to 425°F for 20 minutes. Grease with butter and dust an 11-inch round fluted tart pan with flour, tapping the sides with the palm of your hand to distribute the flour evenly. Shake off and discard the excess flour.
- Place the dough in between two large greased and floured sheets of wax paper or plastic wrap. Roll out to 1/16-inch thick. Transfer and lightly press the dough into the tart pan to cover it entirely. Take your rolling pin and roll it across the edges of the pan to break off any excess dough.
- Fill the tart shell with the cheese filling, spreading it evenly. Tap the pan onto your counter to level the filling. Arrange the beet slices in concentric circles, slightly overlapping them to resemble a rose. Drizzle lightly with olive oil. Bake until the beets are cooked through and the cheese “custard” is set, for 40 minutes.
- Remove from the oven and place on a cooling rack for 20 minutes.
- Divide the tart into 8 wedges using a sharp kitchen’s knife and serve.
Use a mandolin or spiralizer with the flat blade to slice the beets evenly and thinly, if you find that slicing them evenly with a knife is challenging. The tart dough is quite versatile. You can use it for both savory and sweet French-style tarts.
What others are saying
Elise Ballard says:
This recipe is relatively easy to make and is a huge crowd pleaser. It's easy to slice the beets thinly, and the way their color sinks into the top of the cheese mixture makes it absolutely stunning when sliced. The fact that it's savory makes it a beautiful appetizer or light lunch alongside a simple salad dressed in classic vinaigrette.
Jessica Scott says:
This is the first time I've been able to nail a homemade dough recipe! This recipe is so easy, not intimidating at all for a novice cook like myself. The beets not only made this a beautiful dish, but also very flavorful. The ricotta and goat cheeses were very complementary and rounded out the dish well. I also used my spiralzer to slice the beets. Simple and very delicious!