Roasted Beet, Pear & Goat Cheese Tart

By blum099

Cozy up this Tuesday with BG Restaurant’s Roasted Beet, pear and goat cheese tart — an unexpected but delicious autumnal combination inspired by BG Restaurant’s executive chef’s weekend visits to the Union Square Farmer’s Market.
While some prep time is required, this is perfect to serve at lunch when family and friends are in town for the holidays.

Ingredients

• CUSTARD:
• 1 1/2 cups roasted & peeled beets
• 2 cups peeled, cored & roasted pears
• 9 ounces fresh goat cheese
• 6 sprigs fresh thyme
• 2 cups heavy cream
• 4 yolks
• 2 whole eggs
• 12 x 3″ baked tart shells

Preparation

Step 1

Set oven to 350-degrees F.

Make custard: mix cream and eggs together. Season with salt and pepper. Set aside.

Dice beets and pears. Sprinkle beets, pears and goat cheese into each of the empty tart shells. Top with fresh thyme. Pour custard over filled tarts and bake till golden brown and custard sets. Bake for 12 min at 350 degrees F.

Serve with baby greens dressed with fresh lemon juice and extra virgin olive oil. Top with gingered pecans.