This is one of those recipes with a lot of elements, but you will be so happy when you sit down and take a bite! Luckily, many of the elements can either be made ahead, or (gasp!) purchased. I made the beets a couple of days ahead, and ended up purchasing the candied walnuts at Trader Joe's. You could also buy the beets (just make sure you get something high quality, like these from Happy Girl -- you wouldn't want to make this with cheap canned beets) or even the crust if you're feeling short on time.
Once you've got all the elements made (or purchased), they all get layered together into an amazing combination of flavors. I thought this pie sounded good when I read the recipe, but I was still blown away at how tasty it was! Even my somewhat anti-beet fiance liked it. The combination of pickle-y beets, creamy goat cheese, sweet onions, crunchy walnuts, and a buttery crust is simply divine.
And, it is your lucky day, because I have a copy of Teeny's Tour of Pies to give away to one of my readers! Simply comment below with your favorite kind of pie (either sweet or savory) to be entered to win -- U.S. mailing addresses only, please. Make sure you leave your contact info so that I can get in touch with you if you are the winner. Thank you so much to Food Lion for generously sponsoring this giveaway...I know you are going to love this cookbook as much as I do! Give them some love on Facebook if you are so inclined. I will announce the winner next week, along with another yummy pie from Teeny.
Pickled Beet-Goat Cheese Tart (adapted from Teeny's Tour of Pies)
For the beets:
1 to 1-1/4 pound beets
1/4 cup rice wine vinegar
2 T apple cider vinegar
1-1/2 tsp sugar
1/2 tsp salt
Scrub and trim the beets, but don't peel. Place in a large saucepan, and cover with water by 1 inch. Bring to a boil, and cook until tender, about 20-30 minutes (depending on the size of the beets). Let them cook, and then slip off the skins under running water and slice thinly. Whisk together the vinegars, sugar, and salt in a bowl, and then add the beets and very gently stir to combine. Let sit in the fridge,covered, at least 3 hours before using.
For the crust:
3/4 cup all purpose flour
1/2 cup white whole wheat flour
1 tsp salt
1 T sugar
6 T cold butter, cut into small pieces
2 T cold vegetable shortening
2 T cold vodka
1/4 cup cold water, and more as needed
Whisk together the flours, salt, and sugar. Cut in the butter and shortening using a pastry cutter or two knives, until the larges pieces of butter are the size of peas. Sprinkle in the vodka, and stir together with a fork. Sprinkle in the water, a tablespoon at a time, stirring with a fork after each addition. You may need to use a rubber spatula or your hands at the end -- the goal is a fairly sticky ball that holds together well. You may need to add more or less flour. For the ball into a flat disk, wrap in plastic, and chill in the fridge for at least 1 hour before using.
For the candied walnuts:
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1 cup walnuts
Preheat the oven to 400 degrees, and line a baking sheet with foil. Whisk together the sugars and salt in a medium bowl. Add 2 T water, and whisk until smooth. Add the walnuts, and stir until evenly coated. Spread evenly onto the prepared baking sheet, and bake until the sugar begins to brown, about 20 minutes. Let cool.
For the caramelized onions:
1/2 medium red onion, peeled and very thinly sliced
Heat a non-stick skillet over medium-high heat. Add the oil, and let it heat up for a couple of minutes. When the oil is hot, add the onions and cook, stirring occasionally, until caramelized. This should take 15-20 minutes. Let cool until warm or room temperature.
Flour, to roll out the crust
2 ounces goat cheese, crumbed
Preheat the oven to 400 degrees and line a large baking sheet with parchment. Roll out the chilled crust into a 12-inch circle, about 1/8-inch thick, using a little flour to keep the dough from sticking. Transfer the crust to the parchment-lined baking sheet.
Arrange the beets on the crust, leaving a 1-inch border around the edges. You might not use all the beets -- basically, you want a single layer with some edges overlapping and no gaps. Scatter the onions and goat cheese on top of the beets.
Fold up the edge of the crust so that it slightly overlaps the filling. Bake 30-40 minutes, until the crust is cooked through and the cheese is browned. Sprinkle with the candied walnuts and serve. Leftovers are great at room temperature the next day.
I was provided with a complimentary copy of this cookbook for review purposes. All opinions and recipe-testing are my own.