Good to see this thread being resurrected (as well)!
Looks tasty, that goat cheese tart (eh, not TARD, here, folks).
Might you also include a recipe?
Here it is
Goat Cheese, Roasted Beet and Walnut Tart
2 small beets
1 tsp olive oil
salt and pepper
1 tbsp butter
2 shallots, thinly sliced
3 large eggs
3/4 cup heavy cream
1 tbsp fresh thyme
8 ounces goat cheese
1/2 cup toasted walnuts, chopped
1/2 recipe Flaky Pie Dough, in a 9-inch tart pan and blind baked (see recipe below)
To roast beets:
Preheat oven to 375F. Wash the beets and place on a large sheet of aluminum foil. Drizzle with 1 tsp olive oil and sprinkle with a little salt and pepper. Wrap beets in foil and place in baking dish. Bake until beets are tender, about 1 hour. Let beets cool then peel and slice. Set beets aside. (Beets can stain so be careful!)
To make tart:
Preheat oven to 375F. Melt butter in a fry pan and sauté shallots over medium heat until tender, about 5 minutes. Season with salt.
In a bowl, whisk together eggs, cream, and thyme. Season with salt and pepper.
Set prebaked tart shell (still in tart pan) on a rimmed baking sheet. Place the sliced beets and shallots in the tart shell. Pour custard carefully over the beets and shallots. Sprinkle with crumbled goat cheese and walnuts. Bake for 35-45 minutes until set. Let tart rest for 5 minutes before serving.