- Prep time 20 minutes
- Total time 1 hour & 10 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2021
Preheat oven to 375°F. On lightly floured work surface, roll out dough into 11-inch circle. Press into 9-inch springform pie plate and trim excess dough. Line dough with foil and fill with pie weights or dried beans. Bake in lower third of oven for 20 minutes. Transfer to wire rack; remove foil and pie weights. Set aside.
Meanwhile, in large skillet, heat canola oil and butter over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Reduce heat to medium-low; cover and cook, stirring occasionally, until onion is tender, 10 to 15 minutes. Stir in vinegar and thyme; cook for 30 seconds, scraping up browned bits from bottom of pan with wooden spoon. Remove from heat.
Preheat oven to 350°F. Place reserved crust in pan on baking sheet. Spread onion mixture and diced beets over bottom of crust. In bowl, whisk together eggs and cream. Season with salt and pepper. Carefully pour over beets and onion. Evenly top with goat cheese.
Bake for 15 minutes. Sprinkle tart with nuts and drizzle with walnut oil in thin stream. Continue baking until tart is golden brown and filling is set, about 15 minutes. Let cool on wire rack for 10 minutes. Sprinkle with parsley before serving. Serve hot or at room temperature. (Make-ahead: Cooled tart can be covered with foil and refrigerated for up to 2 days. Reheat at 350°F for 15 minutes, if desired.)
Nutritional facts Per serving: about
- Iron 1.1 mg
- Fibre 2 g
- Sodium 250 mg
- Sugars 2 g
- Protein 7 g
- Calories 309
- Total fat 23 g
- Cholesterol 65 mg
- Saturated fat 8 g
- Total carbohydrate 20 g