This beautiful vegetarian tart is so good, even your meat-loving guests will want a taste.
- Prep time 1 hour
- Total time 3 hours & 30 minutes
- Portion size 8 servings
Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces; drizzle with ice water, tossing with fork and adding up to 1 tbsp more ice water if necessary to form ragged dough. Shape into small square; wrap in plastic wrap. Refrigerate until chilled, about 30 minutes.
On lightly floured work surface, roll out pastry to 1/4-inch thickness. Fit into fluted 14- x- 4-inch tart pan; trim to fit. Prick bottom of crust all over with fork; refrigerate for 30 minutes.
Preheat oven to 350°F. Line crust with foil; fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of oven for 20 minutes. Remove pie weights and foil. Bake until golden, 25 to 28 minutes. Let cool in pan on rack.
Filling: Meanwhile, prick sweet potato all over with fork; microwave on high until soft, about 7 minutes. When cool enough to handle, cut in half. Scrape out 1 half to measure 1 cup of flesh; set aside. Discard skin; save remainder for another use.
In large skillet, heat oil over medium-high heat; cook shallots and salt, stirring occasionally, until softened, 2 to 3 minutes. Add beet, water, vinegar, brown sugar and chopped thyme; cook, stirring occasionally, until beet is fork-tender and no liquid remains, 8 to 10 minutes. Remove from heat; let cool for 10 minutes.
In small bowl, whisk eggs with sour cream; pour half into baked crust. Alternately dollop sweet potato and beet mixture by rounded 1 tbsp over top. Pour remaining egg mixture over top; using tip of knife, swirl to create marble effect. Crumble goat cheese and thyme leaves over top. Bake until set, about 30 minutes. Let cool for 15 minutes before serving.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 464 mg
- Sugars 7 g
- Protein 10 g
- Calories 319
- Total fat 20 g
- Potassium 331 mg
- Cholesterol 135 mg
- Saturated fat 11 g
- Total carbohydrate 25 g
- Iron 14
- Folate 30
- Calcium 8
- Vitamin A 59
- Vitamin C 10