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When I was a kid, goat cheese was my go-to ingredient for making new recipes… I mean I was 12, so the extend was goat cheese, walnut salsa or goat cheese grilled cheese with pear and balsamic. I was infatuated with it’s creaminess and tangy flavor, versatile with both sweet and savory foods. In experimentation mode, I quickly jumped to create a summer time savory tart with my number 1.
This goat cheese tart is topped with beet, oranges, and honey. It’s perfectly sweet, savory, and creamy and displays so nicely with the pop of burgundy and orange. Perfect appetizer centerpiece for your next gathering or low-key barbecue.
Beet and Orange Goat Cheese Tart with a Tarragon Crust
Combine flour, salt and tarragon in a food processor. Pulse about 10 times until tarragon is evenly dispersed in mixture
Cut cold butter into small cubes and add to food processor. Pulse until flour looks like cornmeal
Start to add cold water tablespoon by tablespoon. Stop adding water once mixture sticks together
Take dough out of food processor, cover, and form into a disc
Place dough in fridge for 30 minutes
Heat oven to 400 F
Roll dough out about 1/8 inch thick and place into a tart pan
Using a fork prick holes into the base of the tart dough
Cover crust with foil and add pie weights on top of dough. Place in the oven for 15-20 minutes until crust just starts to golden
Let the crust cool before adding filling
Filling
Set oven to 350 F
Finely chop shallot in a food processor
Add goat cheese, lebne, heavy cream, salt and egg and blend into food processor with shallot until creamy
Add filling to tart and place in oven for 10-15 minutes. Remove from the oven once the filling has set
Tart Topping
When tart is still warm, top honey on top of goat cheese
Thinly slice roasted room temperature beets*
Supreme orange slices
Make any pattern with the beets and orange on the tart
Roast pistachios on stove in a small pan
Top tart with roasted pistachios
Notes
*To prepare the beets: roast in oven at 450 for 40-60 minutes until the beet is tender and can easily be stabbed with a fork. Peel the beet once cooled.
