Golden Beet Tart with Goat Cheese, Purple Basil & Poppy Seed Vinaigrette
- 1/4 c balsamic vinegar
- 4 T olive oil, divided
- 2 T grated parmesan cheese, divided
- 1 T poppy seeds
- 1 oz disc extra rich short crust pastry
- 2 t sugar
- 1 t minced shallot
- 1 pn kosher salt & freshly cracked black pepper, as needed
- 1 lb golden beets, tops removed
- 1 T flour, as needed for rolling
- 4 oz softened fresh goat cheese (such as montrachet)
- 2 c loosely packed purple and/or green basil leaves
- This recipe is vegetarian
- Produce
- Basil, loosely packed purple and/or green leaves (2 c)
- Golden beets (1 lb)
- Shallot (1 t)
- Condiments
- Balsamic vinegar (1/4 c)
- Cooking & Baking
- Flour (1 T)
- Kosher salt & freshly cracked black pepper (1 pn)
- Olive oil (4 T)
- Poppy seeds (1 T)
- Sugar (2 t)
- Bread & Baked Goods
- Short crust pastry, rich (1 1 oz disc)
- Dairy
- Goat cheese, fresh (4 oz)
- Parmesan cheese, grated (2 T)
Preparation
Read recipe preparation on sippitysup.com
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Published January 4, 2013 (1 month ago).
26 people saved this recipe.
