With all of the beets I've been seeing around the garden lately, I thought everyone might appreciate this delicious recipe I made the other night. It comes from Orangette, a wonderful food blog I've been reading lately. She has a plethora of amazing sounding recipes. This one was wonderful, and since I could not unearth my tart pan in the midst of cooking, I instead made several mini-tarts, instead, which were quite adorable. Enjoy!

Beet-Feta Tart
From Orangette

1 half-recipe Martha Stewart’s pâte brisée without sugar (flaky pie dough, enough for one 9” tart)
2 medium-sized red beets, washed, roasted (at 400 degrees in an aluminum foil packet for 45 minutes to 1 hour, until very tender; you don’t want a crunchy beet here), and peeled
2 large eggs
¾ cup milk (I used whole)
4 oz French feta, crumbled
A pinch of salt

Preheat the oven to 375 degrees Fahrenheit.

On a lightly floured surface, roll the pâte brisée into a circle large enough to line a 9” round removable-bottom tart pan. Transfer the dough into the pan, pressing it gently to the edge and up along the sides. Line the dough-lined tart pan with a sheet of aluminum foil, and place enough beans, rice, or pie weights in the aluminum foil to cover the base of the tart pan in a single layer. This will prevent the dough from puffing when you blind-bake it. Place the tart pan in the oven, and bake for 15 or so minutes, until the edges of the tart shell look set and barely golden. Remove the aluminum foil and weights from the tart pan, and continue baking until the tart shell is light golden. Remove the tart pan from the oven and allow to cool.

Turn the oven down to 350 degrees Fahrenheit.

Meanwhile, cut the roasted and peeled beets into ¼-inch slices. Mix the eggs, milk, feta, and salt in a small bowl or measuring cup.

Arrange the beet slices in the blind-baked tart shell, taking care to cover the base of the shell as well as possible. It is preferable to only have one layer of beets, although you may want to add an extra beet here or there to cover an empty spot. Pour the egg mixture over the beets.

Bake the tart for 40 minutes to an hour, until the filling is set and lightly golden in areas. Allow to cool for at least 10 minutes. Serve warm or at room temperature.

Fundraiser Subcommittee Meeting

The first meeting of the Fundraiser Subcommittee, also known as "Clase de ceramica" will be at Martha's house, 608 N. Ruby St., 4 p.m. Saturday. Modest refreshments will be served.

Bring anything you might have already made and come prepared to look at each others' items and be inspired. Martha will get out many ideas to show some of the range of possibilities of things to make.

If you are already part of this subcommittee, or would like to be, please come join us.