For dinner tonight I made this beet and goat cheese tart (added a little parm regg, rosemary, thyme, and roasted the beets with granulated shallot and oo). Sides were sauteed beet greens with dried cranberries, aged balsamic, and chopped pistachios, a green salad, and chicken-spinach sausages. We polished off the whole tart - next time I’ll add some cream cheese to the custard. And maybe drizzle with honey or use honeyed goat cheese. I used rolled up aluminum foil as buttresses for the tart sides. Needed about 40 min. bake time.
