Beets are super tasty and easy to make. All you need is to wrap washed, destemmed beets in aluminum foil with a tablespoon of water and roast in the oven at 400 degrees for about 1 hour. I would check after 25 minutes depending on the size of the beet for doneness. These beets were about 3 inches in diameter. 

Look out these babies are hot! Can’t resist a good steam shot.

While beets are roasting, prepare pie crust with our own momma’s recipe here, or use refrigerated crust if you must – it’s all good! Place dough on a  surface and roll out to ¼” thick. Transfer dough disk onto a parchment lined baking sheet.

Mix your cheeses, with one egg, lemon zest, all the herbs, and seasonings. Spread this mixture onto the pie crust, leaving about a three-inch perimeter.

Once beets are cooled, transfer to a cutting board. Not your pretty wood one; use a stain resistant grade board. One thing about beets – they leave everything the touch fuschia. Slice beets into ½” slices and place on top of cheese mixture.

Fold over the pie crust edges inward by overlapping each section. 

With the other egg, beat and make an egg wash. Brush the egg wash onto the pie crust edge so it will be a pretty golden color.

Bake the tart at 400 degrees for 25 to 30 minutes. Allow cooling for 10 minutes before garnishing. Top of the tart with a toss of freshly chiffonaded spring greens, balsamic glaze, and chopped pistachios before slicing and serving.