Roasted Beet Root + Fried Sage Tart

Course Appetizers

Ingredients in this Recipe

1 1/2 cup All Purpose Flour, sifted
1 cup Bread Flour, sifted
1 cup Unsalted Butter, chilled
1 pinch Kosher Salt + Freshly Cracked Black Pepper
1 pinch Sea Salt
1 tablespoon White Truffle Oil
1 teaspoon Granulated Sugar
1 teaspoon Kosher Salt
1/2 Lemon, zest only
1/2 tablespoon Garlic, minced
1/2 tablespoon Rosemary, freshly chopped
1/2 tablespoon Sage, freshly chopped
1/4 cup Ice Water
1/4 cup Vegetable Oil
15 ounces Ricotta Cheese, Whole Milk
3 Large Egg Yolks
4 Candy Cane Beets, thinly sliced
4 ounces Goat Cheese

Recipe Preparation

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