We tried a beet, onion, and fennel tart tonight. I would say I would make the middle again but I did not like the the crust. I know it was gluten free but I was expecting more. Especially with the flours used and the time put in. I do find with this author I have to modify anything of hers to make it work with me. I need to go with the ideas.
So, we are going to go with ideas here. The filling was good. You could bake it in a ramekin and serve it as a side, if you like cheese like we do.
beet, onion, and fennel tart filling (or a side or spread on crackers or ....)
3 beets, large, peeled, roasted until soft and sliced
2 thinly sliced onions
1 thinly sliced fennel bulb
1/4 to 1/2 pound of racellete and/or gruyere cheese, sliced
2 tablespoons olive oil
1/2 teaspoon salt
Preheat oven to 400 degrees.
Put the olive oil in a cast iron skillet or oven proof pan. Add the onion and fennel. Slow fry until golden and caramelized. Put into a oven proof pan. Cover with cheese. Put in the oven for 5 minutes. Pull out of the oven and cover with the beets. Back into the oven and bake for 2 more minutes.
This would be good by itself or as a side or on toast. As a tart, it needs a bit of help.