Cornmeal Tart Recipe
The weather may be getting chillier but our kitchen is just heating up! This dish is a great way to use the whole beet – it’s best to make this immediately once you get home from the market.
Caramelized onions are well worth the time for this dish as their deep flavor and creamy texture are incredible. We love stopping by Central Bottle in Cambridge and asking their skilled staff for help picking the perfect pairing!
Cornmeal Tart with Beets Wilted Greens Caramelized Onions and Gruyere
For the crust (courtesy of Ellie Krieger):
- 2/3 cup yellow cornmeal
- 1/3 cup whole-grain pastry flour
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons canola oil
- 3 tablespoons water
For the topping:
- 1 tablespoon butter
- 3 large yellow onions
- 1 bunch chiogga beets or yellow beets (greens attached)
- ¼ shredded gruyere cheese
- salt and pepper to taste
For the crust:
- Preheat the oven to 350 degrees F.
- Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate.
- Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough.
- Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights.
- Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil.
- Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet.
- Remove from oven and let cool.
For the topping:
- Slice onions thinly then add to a medium skillet over low heat with butter for about 45 minutes. Stir every 5 – 10 minutes, just so they don’t stick. Add a tablespoon of water if they begin to look dry.
- After removing the beet green leaves, use a mandolin or food processor with slicing attachment to cut beets thinly.
- Once cornmeal crust has cooled, add caramelized onions, beet greens and then top with a layer of the sliced beets.
- Evenly layer shredded cheese and then sprinkle with a big pinch of salt and pepper.
- Bake in a 350 degree oven for 15 – 25 minutes or until beets and greens are soft.
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
Be sure to follow us on Twitter:
Leah at @leahelspeth