Earthy, with inside natural rings blushed in deep fuchsia, so visually appetizing and delicious.
Chioggia Heirloom Beet, is the candy cane of the garden.
This very simple tart, made with just layers of Chioggia Heirloom Beets and some herbs to enhance its very earthy flavor meets all visual and taste expectations.
I came across chioggia beets, and grabbed as many as my basket could hold. Imagining the beauty of placing thinly sliced beet layers to create a colorful bed and lavish them with a creamy filling. Keep in mind that Chioggia cooks faster than other beets.
Stunning looking, in the words of some of you via IG. This tart particularly, did stand out from other tarts I have baked – it was a hit for the three of us.
I would recommend enjoying them now (in season) and get at least a half dozen to have enough filling for your own tart.
The crust is simple, yet very flaky and is a treat to enjoy with every bite. I would really consider this tart more than an appetizer as it will pair up great with a green salad. At the same time the crust, which is the vessel, must be as delicious as its filling so that no one wants to leave it behind.
- 6 Chioggia Beets (Raw)
- 4 eggs
- 2 cups light cream
- Fresh herbs of your choice
- For the crust
- 2 cup + 4 Tbsp flour, sifted
- ½ teaspoon salt
- ⅔ cup butter
- 6-8 tablespoons whole milk
- For the filling
- Place the Chioggia to make a bed (image above). Mix the eggs and the cream together and pour into the pie crust. Do not overfill. Place on a cookie sheet (in case it overflows while cooking), bake at 375 for 35-45 minutes or until nice and golden.
- For the crust:
- Combine the flour and salt. Cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter. Gradually pour the milk in, one tablespoon at a time while stirring the mixture. Grasp the dough (still in the bowl) and mix with your hands, gently. Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pie pan. Carefully, with a spatula to keep the dough from sticking to the counter, roll the dough around the rolling pin then roll it out over the greased pie plate.Cut off excess fold 1” under and flute the edges with your fingers. Perforate the bottom of the crust to prevent it from bubbling up while it’s cooking. Bake at 350 for 10 to 12 minutes to let the crust set and before placing the raw beets.