I may have spoke too soon in my last post; for as soon as the sunshine arrived – it left. We were hit with a little bit of wind and rain these past few days and those sweet frozen treats disappeared to the back of the freezer. Even though it seems that the minute the first raindrop hits the ground here in Los Angeles my emersion blender makes it’s way to the front of the cabinet, I decided to stray away from soup this weekend. I had been wanting to bake a tart for quite some time now and I figured now was better than ever.
If you ever feel the need to be inspired, visit your local farmer’s market. Every time I visit our farmer’s market I am not only inspired culinary but artistically as well. Each aisle boasts so many different colors, scents and flavors that I would never have guessed all of this was picked, plucked or grown so close to home. I usually end up leaving with way more than just fresh strawberries and locally hatched eggs.
Coming home with fresh and local produce finalized my tart making decision and with the chill outside the thought of warm roasted beets had my toes thawing. I had picked up an array of beets at the farmer’s market but was extra excited about the candy cane beets. I figured I couldn’t go wrong with beets, cheese and a little sage so I went with what I knew. The flaky pastry crust with the warm cheese filing, roasted beets and a little salt from the fried sage was exactly what I needed to warm this frost bitten California girl.
Roasted Beet Root+ Fried Sage Tart
1 Cup Bread Flour, sifted
1 ½ Cup All Purpose Flour, sifted
1 Teaspoon of Kosher Salt
1 Teaspoon of Granulated Sugar
1 Cup Unsalted Butter, chilled
¼ Cup Ice Water
4 Candy Cane Beets, thinly sliced
1 Tablespoons White Truffle Oil
Salt and Pepper
15 Ounces Ricotta Cheese, Whole Milk
4 Ounces of Herbed Goat Cheese
3 Large Egg Yolks
¼ Cup All Purpose Flour
½ Cup Unsalted Butter, softened
½ Lemon, zest only
½ Tablespoon of Garlic, minced
½ Tablespoon of Rosemary, freshly chopped
½ Tablespoon of Sage, freshly chopped
1 Bunch of Sage Leaves
¼ Cup of All Purpose Flour
½ Cup of Vegetable Oil
Using a stand mixer, combine the bread flour, all-purpose flour, salt, sugar and butter. Mix on medium as you slowly add a steady stream of ice water until you reach a nice stiff texture. You may need more or less ice water depending on the dough. Once the dough is smooth, wrap the dough in plastic wrap and flatten. Refrigerate for at least a half an hour.
Roll out the dough on a lightly floured surface to about ⅛-inch thick. Carefully lay the dough over your baking pan pressing down the dough to line the pan. Trim away any excess dough and prick the dough with a fork. Refrigerate for another half an hour.
Preheat the oven to 400°F. Toss the thinly sliced beets with the truffle oil and season with salt and pepper. Lay the beets on a baking sheet and roast just until soft, about 8 minutes. Set aside.
Reduce the oven to 350°F. Using a food processer blend the ricotta, egg yolks, flour, butter, lemon zest and spices until thoroughly mixed but not whipped. Set aside.
Bake the pastry dough in the oven for about 10 minutes on the middle rack; then pour in the ricotta filling and top it with the beets. Roast the tart for another 20 minutes or until the pastry is a nice golden brown and the beets are tender. Transfer the tart to a cooling rack.
Heat the vegetable oil in a skillet over a medium to high flame. Lightly dip each sage leaf in the flour, shaking off any excess. Once the oil begins to ripple, turn down the flame to medium and drop in 5 or 6 sage leaves at a time. Allow the leaves to fry for only 8 to 10 seconds and transfer them to a towel lined plate. Give a light dusting of sea salt and garnish the tarts with the sage leaves.