Beet, Goat Cheese and Walnut Tart

Steps

1. 1For the dough, in a mixing bowl, combine the flour and the salt. Quickly cut the butter into the flour, using a pastry blender or the back of a fork, until the butter pieces are the size of large peas.
2. 2Add the ice water. Using just your fingertips and working quickly, combine the flour mixture and the water. Work just until the water is absorbed. The dough will be ragged but should hold together when you squeeze it. If it seems dry, sprinkle on a few more drops of water.
3. 3Gather the dough up into a ball, wrap it well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling.
4. 4Preheat the oven to 375ºF. Roll the dough into a large circle, press it into the tart pan, and trim excess. Line with plastic wrap and fill with dried beans or pie weights. Bake for 20 minutes. Remove from oven and remove beans.
5. 5For the tart, heat the oven to 450°F. Wash the beets, place in a small ovenproof pan with water, cover tightly with foil, and bake until tender, about 45 minutes.
6. 6Allow the beets to cool, rub off skins, then dice into small cubes.
7. 7Heat the butter in a sauté pan over medium heat. Add the onion, season with salt, and cook until just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up browned bits.
8. 8Heat the oven to 350°F. Add the beets and onions to the blind-baked tart shell.
9. 9Whisk together the eggs and cream, season with salt and pepper, and carefully pour over the beets and onion. Dot the goat cheese all over the top. Bake for 20 minutes.
10. 10Sprinkle the chopped walnuts on top and drizzle with walnut oil, if using. Return to the oven and bake until just set, an additional 15 to 20 minutes.
11. 11Sprinkle the tart with chopped parsley and let it rest for at least 5 minutes before serving.