Beet & Feta Tart

To make the dough:

In a medium bowl, combine flour, salt and sugar. Cut butter into small chunks and combine with the flour mixture, with two forks or a pastry blender, until it resembles coarse meal. Add 1/8 cup of ice water and mix until dough holds together (adding up to another 1/8 cup, if needed). Be care not to overmix.

Gather the dough into a ball, flatten the ball into a disc and wrap it in plastic. Refrigerate for at least 1 hour. If making more than a day or two ahead, the dough can be frozen for up to one month.

To make the tart:

Wash the beets and roast them in a 400 F degree oven wrapped in foil until very tender (about 1 hour). Cool, peel and refrigerate if doing this step a day or two before making the tart.

Preheat the oven to 375 F degrees.

On a lightly floured surface, roll the dough into a circle large enough to line a 9" round tart pan (removable bottom pan is easiest). Transfer the dough to the pan and press it gently to the edge and up along the sides. Then line the pan with a sheet of foil and place dried beans, rice or pie weights on the foil in a single layer. This prevents the dough from puffing up when you bake it.

Place the pan in the oven and bake for 15-20 minutes, until the edges look set and just golden. Remove the foil and pie weights from the pan and then put the pan back in the oven and continue baking until the tart shell is light golden. Remove the tart pan from the oven and allow to cool.

Turn the oven down to 350 F degrees.

Meanwhile, cut the roasted and peeled beets into 1/4 inch sliceds. Mix the eggs, milk, goat cheese and a pinch of salt in a small bowl or measuring cup.

Arrange the beet slices in the pre-baked tart shell. Cover the base of the shell with one layer of beets. Pour the egg mixture over the beets.

Bake the tart for 40-60 minutes, until the filling is set and lightly golden in areas. Allow to cool for at least 10 minutes. Serve warm or at room temperature.