Ingredients
Directions
- Preheat oven to 400 degrees F. Place butter and salt in a food processor and pulse until combined. Add the egg, water and gluten-free flour. Pulse until combined. Add the sorghum flour and pulse until it forms into a ball. Transfer to lightly floured surface and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or up to 24 hours.
- Meanwhile, bake the beets. Individually wrap beets in aluminum foil and place on a baking sheet or oven-safe glass dish. Bake for 40-60 minutes, or until a knife can pierce through the beets smoothly. Once beets have cooled fully, run the beets under cold water and gently press on the skin. The skin should remove easily. Slice beets into thinly sliced rounds. Set aside.
- In a small bowl, mix together ricotta, goat cheese, 1 egg, salt, pepper and dried herbs until smooth. Once the tart dough has chilled for 1 hour, remove from refrigerator and let sit on the counter for 10 minutes before rolling. Lightly flour a work surface and roll out the dough into a rectangle (or preferred shape) to about 11x14 inches. Transfer dough to a parchment-lined baking sheet.
- Spread cheese mixture on the dough but leave about 2 inches of dough without cheese mixture for folding. Lay beets, parts of the beet's stalks and greens over the cheese mixture. Sprinkle walnuts and olive oil. Gently fold edges to make a crust. Beat remaining egg and lightly brush onto crust edges. Place on a middle rack in the oven and bake for 40-50 minutes, or until edges are golden brown and center is set.
