Who Are You Calling a Tart?
If you’re here because I was the first commentor on Bossy’s Ten Word Tuesday, welcome. If you’re here because you usually swing by – good to see you too.
When I hear “tart” I either think of that girl in high school, who was not me, or a sweet dessert. But a beet tart? Sounds a little … repulsive? What’s next, brussel sprout pie?
But! It’s fantastic. Amy and I have had it twice together. Once on a fluke and once on purpose. The second time we were actually seated at Cheesecake Factory when we remembered we wanted beet tart. So we left. It’s not like we had actually ordered yet.
From Rioja’s menu:
Asian pear and beet roasted tart, puff pastry shell, glazed red beets, carmelized onions, goat cheese mousse, shaved Asian pears, hazelnut vinaigrette, beet reduction
Next time, oh there will be a next time, I’ll discreetly whip out my cell phone and take a picture.
I love, love beets. And who doesn’t love goat cheese? Never in a million years would I have created this concoction on my own. One supposes that’s why I’m not a chef. But the combination of the tangy beet, the sweet pear and the creamy cheese is amazing. The flavors don’t blend into one giant flavor.; you can taste each individually. And it comes in a cute pastry shell.
