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Red Beet and Chevre Tart

Ingredients
  

  • 1 bunch large red beets
  • 1 medium yellow onion diced
  • 1 bulb of fennel chopped
  • 4 tbsp butter
  • 1 bunch thyme
  • 8 oz soft chevre
  • 2 tbsp flour
  • 1/2 cup milk
  • 1 savory pie crust of your choice

Instructions
 

  • Blind bake pie crust by recipe directions and set aside.
  • Clean beets thoroughly and remove tops and roots.
  • Wrap each beet individually in foil.
  • Roast in 275 degree oven for 4 hours or until tender.
  • Remove skin by hand while warm.
  • Cut beets into cubes, reserving as much juice as possible and set aside.
  • Melt 2 tbsp butter in nonstick skillet.
  • Saute onions and fennel with thyme until onions are translucent and set aside.
  • Melt remaining butter in skillet.
  • Add flour, stirring with wood spoon until smooth.
  • Add milk slowly, stirring until each addition is combined and smooth.
  • Add chevre, stirring until fully melted and incorporated.
  • Return onions, fennel and beets to skillet with cream sauce.
  • Smooth filling into crust.
  • Bake in 375 degree oven for 15 minutes or until filling is hot throughout.