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1. Whisk the all-purpose flour and 0.5 tsp of the fine salt in a bowl. Rub the cold unsalted butter into the flour with your fingertips until pea-sized pieces remain. Sprinkle in the ice water one tablespoon at a time, stirring until the dough just holds together.
1.5 cup All-purpose flour,
0.5 cup Cold unsalted butter, cubed,
0.5 tsp Fine salt,
4 tbsp Ice water
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2. Shape the dough into a flat rectangle, wrap tightly and refrigerate for at least 1 hour so the gluten relaxes and the butter stays firm.
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3. Heat the oven to 200°C (400°F). Scrub the medium beets, wrap them in foil with half of the olive oil and a pinch of the remaining fine salt, and roast for 50 to 60 minutes until a knife slides in easily.
0.8 tsp Fine salt,
3 pieces Medium beets,
1 tbsp Olive oil
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4. Cool the beets until safe to handle, rub off the skins, and slice into thin rounds. Toss gently with the balsamic vinegar, fresh thyme leaves and black pepper.
1 tbsp Balsamic vinegar,
1 tbsp Fresh thyme leaves,
0.5 tsp Black pepper
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5. While the beets cool, warm the remaining olive oil in a skillet over medium-low heat. Cook the shallots with a pinch of salt for 8 to 10 minutes until soft and golden, then set aside.
0.8 tsp Fine salt,
1 tbsp Olive oil,
2 pieces Shallots, thinly sliced
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6. Roll the chilled dough on a floured surface into a rough 30 cm (12 in) rectangle or round about 4 mm thick. Transfer to a parchment-lined baking sheet, prick the center with a fork, and fold the edge over by 2 cm (1 in) to form a rim. Chill for 15 minutes.
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7. Brush the pastry rim with some of the beaten egg. Spread the Dijon mustard over the base inside the rim, then scatter with the cooked shallots. Bake at 200°C (400°F) for 15 minutes until the edges begin to set.
1 tbsp Dijon mustard,
1 piece Egg, beaten
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8. Remove the tart from the oven and arrange the beet slices in overlapping circles over the base. Dot with spoonfuls of the soft goat cheese. Bake for 15 to 20 minutes more until the pastry is deep golden and the cheese is lightly browned.
5 oz Soft goat cheese
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9. Drizzle the hot tart with honey, scatter with fresh parsley, rest for 5 minutes, and slice. Serve warm or at room temperature.
1 tbsp Honey,
2 tbsp Fresh parsley (garnish)
By abbydreed13
