I have been making this Beet and Goat Cheese Tart for several years in my conventional oven. It was a grand prize winner in a contest sponsored by Seneca Foods and is at the top of my favorite recipes list. The combination of the soft, caramelized onions with the tangy goat cheese and vinegary beets is absolutely out of this world. The fresh thyme really tops it off but if you can't get it a sprinkling of the dried variety would do just fine. You can saute the onions in your dutch oven but it takes a lot less time to cook them on your camp stove or kitchen range. Assemble the tart on a piece of parchment paper then transfer it right into your oven, it also makes removing it that much easier. You need to bake this in a hot oven. I baked mine in a 12 inch oven with 12 coals in a ring around the bottom and completely covered the top with at least 28-30 coals. It was golden brown in 25 minutes. Also, if you don't feel like spending the extra money, you can get by with a 4 oz. package of goat cheese. Slice the tart in small wedges as an appetizer or cut it in quarters and serve it with a salad for a light supper. The amazing combination of flavors in this rustic tart will win you over with the first bite.
Savory Beet and Goat Cheese Tart
1 Tblsp olive oil
1 large yellow onion, very thinly sliced (about 2 cups)
1 refrigerated pie crust (half of 15-ounce package)
1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, well drained
1 package (8 ounces) herb and garlic-flavored goat cheese
2 tablespoons chopped fresh thyme
Grated or shredded lemon peel (optional)
Lightly oil or spray a 10 or 12 inch dutch oven.
Cut a parchment paper liner the size of your dutch oven and place on counter.
In large nonstick or cast iron skillet, heat oil over medium heat. Add onions; cook and stir until softened and golden brown, about 15-20 minutes. Remove from heat.
Unroll crust on parchment paper. Spread onions evenly over crust, leaving a 1-inch border. Arrange beets over onions and dot with the goat cheese. Sprinkle with thyme.
Fold pastry edge over beets, crimping edges, leaving center uncovered.
Bake at 450 degrees for 20-25 minutes or until crust is golden.
Remove from oven using parchment paper and slide onto plate. Cut into wedges and serve warm or at room temperature. Serves 4 as a main course.
|Assemble the tart on the parchment paper and transfer to oven|