First off, instead of a round galette (which I thought added too much crust), I prepared 1.5 times the dough recipe and used an 9.5 x 7.5 tart pan instead. It definitely looked prettier, made serving portions easier and had just enough crust per serving.
Second, I tested the raw versus roasted beet issue. The recipe calls for raw sliced beets so this time I placed roasted beets down the middle of the tart and put raw slices on both side. For the seven people trying it, the roasted beets won hands down. The raw pieces retained too much crispness.
Third, I took a container of Boursin cheese and added 2 TBL of sour cream and 2 TBL of heavy cream. That made the texture change from dry-ish solid cream cheese to soft-peak whipped cream. It spread easier and tasted much better...not dry like the first attempt did.
Fourth, I remembered to add fresh thyme to both the cheese layer and the finished tart. Also, rather than just adding walnuts to the top, I candied one cup of walnuts using Michael Chiarello's 2 minute version to candy nuts. Really. I'm not joking. Take fresh walnuts and drop in boiling water for 30 seconds to remove the tannins. Remove and dump in bowl with measured powdered sugar. Remove and place in 375 degree oil for 45 seconds. Remove and add spice mix.
That's IT! My version of his spice blend uses toasted fennel seeds ground up and the guests were picking the walnuts off, trying to figure out this elusive spice.
Finally, leftovers. I left the balance of the tart with the hostess and she sent me a text saying they zapped pieces last night and had it warm with wine sitting out on her deck at 4,000' elevation. She said it was possibly even better that fresh. I'll have to take her word for that one as people tend to get a bit rhapsodic when given free food.
https://www.amazon.com/photos/shared/Zn-dAwskTBCPVxQA_syMZg.xVoNDu9W2zn_-366Sc5aD1
Second, I tested the raw versus roasted beet issue. The recipe calls for raw sliced beets so this time I placed roasted beets down the middle of the tart and put raw slices on both side. For the seven people trying it, the roasted beets won hands down. The raw pieces retained too much crispness.
Third, I took a container of Boursin cheese and added 2 TBL of sour cream and 2 TBL of heavy cream. That made the texture change from dry-ish solid cream cheese to soft-peak whipped cream. It spread easier and tasted much better...not dry like the first attempt did.
Fourth, I remembered to add fresh thyme to both the cheese layer and the finished tart. Also, rather than just adding walnuts to the top, I candied one cup of walnuts using Michael Chiarello's 2 minute version to candy nuts. Really. I'm not joking. Take fresh walnuts and drop in boiling water for 30 seconds to remove the tannins. Remove and dump in bowl with measured powdered sugar. Remove and place in 375 degree oil for 45 seconds. Remove and add spice mix.
That's IT! My version of his spice blend uses toasted fennel seeds ground up and the guests were picking the walnuts off, trying to figure out this elusive spice.
Finally, leftovers. I left the balance of the tart with the hostess and she sent me a text saying they zapped pieces last night and had it warm with wine sitting out on her deck at 4,000' elevation. She said it was possibly even better that fresh. I'll have to take her word for that one as people tend to get a bit rhapsodic when given free food.
https://www.amazon.com/photos/shared/Zn-dAwskTBCPVxQA_syMZg.xVoNDu9W2zn_-366Sc5aD1