Sam from North Dixie Kitchen created this Whole Wheat Beet & Pesto Tart. The recipe features a unique pairing of beets and pesto for the filling and a whole wheat flour with a history that goes back to the days before the United States was founded.
The whole wheat flour used in her recipe comes from Daisy Organic Flours. Operating out of the Annville Flour Mill, which is the oldest continuously-operating commercial flour mill in the U.S., Daisy Organic produces 100% certified organic flours from regional and national growers of soft and hard wheat.
It’s fascinating to understand the history and origins of the ingredients we use in our recipes. Thanks Sam from North Dixie Kitchen for using Daisy Organics in her recipe! Here’s an excerpt from the North Dixie Kitchen blog with some insight into where the idea for the recipe came from (with the baking recipe to follow):
When January rolls around, I get crazy. Not only is it citrus season, but it’s also beet season. And if you haven’t noticed, I’m obsessed with both. Beets, especially, are my favorite. There’s so many things you can do with these root vegetables. You can roast them, you can make chips out of them, you can puree them, you can put them on tarts!!! Yes, that’s what you do!
- 2 cups Daisy Organic all-purpose whole wheat flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/2 sticks unsalted butter, cut in cubes
- 6-7 tsp ice water
- 4 medium sized red beets
- 4 cloves garlic
- 1 c pine nuts
- 6 tbsp olive oil
- 1 c parmesan
- salt and pepper for taste
- 2 tbsp blood orange juice
- 4 oz goat cheese
- pickled peppers, like Hot Haitian Pikliz
- In a bowl, whisk flour, salt, and sugar with pastry blender. Cut in butter until pea size crumbs form. I do this by hand using two knives and just slicing away. Add ice water 1 tbsp at a time and mix with your hands. Add more water as needed until the dough comes together. The dough should be moist but not sticky.
- Turn the dough out onto a lightly floured surface. Divide the dough into 2 balls and shape each into a 5 inch disk shape. Cover each with plastic wrap and refrigerate for at least one hour.
- On a lightly floured surface, roll out each dough disk into a 12-inch circle. Using a knife, trim the uneven edges. Transfer each to a parchment lined baking sheet (I like to fold in my edges to create a slightly thicker crust) and refrigerate for 30 minutes.
- Preheat your oven to 425°F. Double wrap each beet with one clove of garlic in tin foil. Roast for 30 minutes.
- Remove beets from oven. Throw out 2 of your garlic cloves. Once slightly cooled, peel skin away. The skin should just rub off. This is when you’ll want your gloves. Cut each into large chunks.
- In a food processor, combine all pesto ingredients. Pulse till the mixture is well combined. Add salt and pepper as you see fit.
- Reset your oven 400°F. Remove the dough from your refrigerator. Brush a beaten egg over your tart. With a fork, score your dough. Bake dough for 20 minutes
- Remove crust from oven, spread your beet pesto on top of your crust, and top with one round of goat cheese. Bake for an additional 10 minutes.
- Remove tarts and cool on a cooling wrack. Top with spinach, cilantro and pickles.