by Sarah Steimer
For the crust:
- 1 1/4 cup flour
- pinch of salt
- 1 stick butter, cold and cut into pieces
- 2 tablespoons cold water
Pulse together the flour and salt in a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Slowly add the water with the machine running until the dough comes together. If the dough still seems dry, add a little more water.
Flatten the dough into a disk and wrap in plastic wrap. Chill for at least 1 hour.
For the filling:
- 1/2 butternut squash, seeds removed
- olive oil
- 1 medium-large beetroot, halved
- 1/2 red onion, sliced thin
- 2 tablespoons honey
- 2 tablespoons olive oil
- pinch cayenne pepper
- pinch cinnamon
- leaves from 3 sprigs thyme
- 3-4 tablespoons goat cheese
Preheat the oven to 400 degrees
Cut the squash half in half again and drizzle with olive oil. Place the squash, cut-side down, in a baking dish and roast until a knife can be easily inserted into the skin, about 20-30 minutes. Once cooled a bit, remove the skin from the flesh and cut into 1/4-inch-thick slices.
Meanwhile, place the beet halves into a pot of water and bring to a boil. Reduce the water to a simmer and cook until the beets have softened, about 20-30 minutes. Remove the beets from the water and let cool enough to handle. Peel the skins from the beets and cut into 14-inch-thick slices.
While the beets and squash cook, heat a few teaspoons of olive oil in a large pan. Once hot, add the onion slices and toss; season with salt and cook over medium-low heat. Cook until caramelized, about 20-25 minutes.
Roll out the crust on a lightly floured surface to fit into a 9-inch tart pan. Lightly press the crust into the pan and trim any excess dough.
Whisk together the honey, olive oil, cayenne pepper, cinnamon and thyme; season with salt. Lightly brush the crust with the mixture and layer half of the squash, beets and onions into the tart, then brush with the honey mixture. Crumble half of the goat cheese overtop. Layer the rest of the squash, beets and onions into the tarts and drizzle with the remaining honey mixture. Crumble the remaining goat cheese on top.
Bake the tart at 375 degrees for 30-40 minutes, or until the crust and goat cheese are golden.
Makes 6-8 slices/servings.