beet tart

I like beets but I don’t really know what to do with them. I bought a bunch the other day and roasted them in the oven. Actually I began roasting them in the oven (just wrapped up whole in a sheet of aluminum foil) and went upstairs to give Naiya a bath. Two and a half hours later Ryan said, “I think we forgot about the beets.”
They were fine actually. I stuck them in the refrigerator and two days later came up with this idea to use them:

Beet Tart
Ingredients:
crust:
1 cup flour
6-8 Tblsp. butter
1/2 cup feta cheese
2 Tblsp. heavy cream
filling:
3 large cooked whole beets, peeled and sliced thin
3 eggs
1/2 cup heavy cream
1/4 cup feta cheese
1 tsp. thyme
1/2 tsp. garlic salt
pepper to taste

Pre-cook beets in the oven by wrapping in foil and baking for about an hour at 375ºF.  (These can be kept refrigerated for a couple of days.)
Preheat oven to 425ºF. For crust cut the butter into the flour until coarse. Mix in cheese. Mix in cream. Press into tart pan. Bake 10 minutes. Cool.
Arrange cooked sliced beets onto cooled crust (they may show through so I did them in a lovely overlapping spiral pattern). Mix all other ingredients together in a bowl then pour over the beets. (Try not to stir or touch the mixture once in the pan unless you want your entire tart to be really pink.) Bake uncovered for 25 minutes. Let stand a few minutes before serving or serve at room temperature.

When you cut into this dish, the astonishing color is delightful. That’s why I love beets.