{"id":2302,"date":"2011-05-12T17:20:19","date_gmt":"2011-05-13T01:20:19","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2302"},"modified":"2011-05-12T17:20:19","modified_gmt":"2011-05-13T01:20:19","slug":"are-you-sure-this-is-not-dessert-savory-beet-tart-with-pecan-and-beet-greens-pesto-and-burrata","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/are-you-sure-this-is-not-dessert-savory-beet-tart-with-pecan-and-beet-greens-pesto-and-burrata","title":{"rendered":"are you sure this is not dessert ? savory beet tart with pecan and beet greens pesto and burrata"},"content":{"rendered":"

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are you sure this is not dessert ?
\n<\/strong><\/span>savory beet tart with pecan and beet greens pesto and burrata<\/strong><\/span><\/p>\n

Children are not the only ones who like to play with food and this week\u2019s <\/span>simple pleasure<\/span><\/em> is just that: a healthy play on a dessert. Although it resembles a fruit tart with ice cream, we eliminate the sweet pastry dough, the pastry cr\u00e8me, fruit, and ice cream and replace them with a no-sugar crust, pesto filling (made with pecans and the fresh beet greens), roasted beets, and a side of cheese. <\/span>Trop Miam !<\/span><\/em> <\/span>(so yummy).\u00a0 This unique savory tart can be made in advance and assembled the day you want to serve it.\u00a0 It can be a starter or served with a salad as meal. If you do not want to make a tart, I also tell you how to make tartine (sandwich) out of the ingredients. Unique, healthy, and versatile and that is why this savory beet tart is this<\/span> week\u2019s <\/span>simple pleasure.<\/span><\/span><\/em><\/p>\n


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Too often we throw away healthy, delicious parts of food because we do not think about eating them or, if we do, we do not know what exactly to do with them. This week someone gave me beautiful, hand-picked red beets and I wanted to show them what you can do with the beets beyond just slicing or dicing the bulbs and putting them in a green or lentil salad or a risotto (although those options are good too).<\/span><\/p>\n

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Beets are perfect for our <\/span>faux<\/span><\/em> dessert because they are naturally sweet.\u00a0 While high in sucrose, beets are also one of the vegetables highest in antioxidants. Using both the red bulbs and the beet greens makes this red beet tart a double dose of healthy, deliciousness because it is generally accepted that with respect to vegetables and fruits, the deeper the color, the healthier they are for you.<\/span><\/p>\n

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Beets are generally found throughout the year and can be prepared many different ways including boiled, roasted, steamed, braised, and deep-fried. They are delicious raw.\u00a0 Beets come in a variety of colors including white, red, golden\/orange and pink (\u201ccandy\u201d or Christmas beets have pink and white stripes on the inside).\u00a0 Beets can be round or cylindrical. Beet juice is a natural coloring agent (for baking or pickling) and a good sweetener if you want to move away from using processed sugar. Beet greens are wonderful to use in soups, salads, or pestos (as here).\u00a0 They are not sweet like the beet bulbs.<\/span><\/p>\n

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When you buy beets look for beets that are medium to small in size as they tend to be sweeter. Always buy beets with the greens still attached (as you would any vegetable) because the greens (or \u201ctops\u201d) are always the first thing to decline on a picked vegetable and vendors will cut them off as the vegetable ages. If you do not use the beets right away, store the greens separate from the bulbs.<\/span><\/p>\n

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Burrata is what I call an embellished kitchen cheese. A kitchen cheese is fresh cheese with a high moisture content that can be made in your own kitchen if you have the ingredients.\u00a0 Kitchen cheeses include mozzarella, ricotta, <\/span>fromage blanc<\/span><\/em>, queso fresco, and feta.\u00a0 Burrata is a mozzarella cheese that is stuffed with cream-soaked, unspun mozzarella curds, giving it the creamy interior for which it was named (\u201cburrata\u201d comes from the Italian word \u201cburro\u201d for butter). Made primarily from cow\u2019s milk, a serving of burrata is about 40 -50 calories less than a serving of goat cheese and half the calories of most cheeses. Burrata is available in the supermarket.\u00a0 The domestic, industrially-made ones are less expensive than the artisan ones imported from Italy.\u00a0 Use burrata in salads, pastas or on pizzas. Burrata, naturally soft with its creamy texture, pairs well with figs, beets, and fruit\u00a0 (i.e., tomatoes, apricots, peaches, strawberries). Whatever you do with it do it quickly as it only lasts a few days.<\/span><\/p>\n

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P<\/span>\u00e2te bris\u00e9e <\/span><\/em>(broken dough) is the standard dough used for savory tarts and quiches.\u00a0 It is not hard to make and tastes best if freshly made. However, if you are pressed for time you can use a quality frozen dough or pie crust, or even puff pastry.\u00a0 Defrost the dough in the refrigerator and then proceed with the recipe.<\/span><\/p>\n

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Roasting the beets is simple as the oven does all of the work.\u00a0 I was asked recently in class, about the vacuum-packed roasted beets which can be purchased in the grocery store. Admittedly, it is a time-saver and they are better than canned beets, but you will not have the beet greens and in my opinion, they do not taste as good as when you hand-select the beets and roast them yourself.<\/span><\/p>\n

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Lastly, I know that some of you are going to think that I have gone mad suggesting that you use a melon baller to make inch-size balls from beet bulbs.\u00a0 I understand.\u00a0 Alternatively, you can use the same ingredients and make a quick sandwich: (1) slice a quality wheat bread; (2) spread a dollop of pesto on the bread slice; (3) slice the beets and lay a few slices on top of the pesto; and\u00a0 (4) add a slice of burrata on top. Garnish with a drizzle of quality olive oil. <\/span> \u00e0 table ! <\/span><\/em><\/p>\n

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Je vous souhaite un bon app\u00e9tit ! <\/span><\/em><\/p>\n

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LM<\/span><\/p>\n

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savory beet tart with pecan and beet greens pesto and burrata<\/span><\/strong><\/p>\n

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stats<\/span><\/span><\/p>\n

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yield: \u00a0 1 eight inch tart (serves 8-10)<\/span><\/p>\n

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what you need:<\/span><\/span><\/p>\n

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tart shell<\/span><\/span><\/p>\n

2\u00a0 1\/2 cups all purpose flour, unbleached
\n<\/span>1\u00a0 1\/4\u00a0 teaspoon kosher salt
\n<\/span>2 eggs
\n<\/span>9\u00a0 tablespoons butter, unsalted (cold and cubed)
\n<\/span>1 tablespoon ice cold water (as needed)<\/span><\/p>\n

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filling<\/span><\/span><\/p>\n

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2-3 medium size beets, roasted<\/span><\/p>\n

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pesto<\/span><\/span><\/p>\n

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1 1\/2 cup crushed pecans (or hazelnuts), roasted
\n<\/span>2 cups beautiful beet tops, cut into strips
\n<\/span>1\/4 cup grapeseed oil
\n<\/span>1\/8 teaspoon ground cumin
\n<\/span>1\/2 teaspoon fresh lemon juice
\n<\/span>1 tablespoon minced Italian parsley
\n<\/span>1\/2 teaspoon kosher salt (or as needed)
\n<\/span>freshly ground black pepper\u00a0 (as needed)<\/span><\/p>\n

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8-10 ounces of burrata cheese (1 ounce per serving)<\/span><\/p>\n

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how to:<\/span><\/span><\/p>\n

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tart shel<\/span>l<\/span><\/p>\n

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