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BG Recipes: Roasted beet, pear and goat cheese tart

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Cozy up this Tuesday with BG Restaurant’s Roasted Beet, pear and goat cheese tart — an unexpected but delicious autumnal combination inspired by BG Restaurant’s executive chef’s weekend visits to the Union Square Farmer’s Market.

While some prep time is required, this is perfect to serve at lunch when family and friends are in town for the holidays.


1.5  cups roasted and peeled beets
2 cups peeled, cored and roasted pears
9 oz fresh goat cheese
6 sprigs fresh thyme

For the Custard:
2 cups heavy cream
4 yolks
2 whole eggs

12 x 3″ baked tart shells


1.  Set oven to 350-degrees

2.  Make custard: mix cream and eggs together. Season with salt and pepper. Set aside.

3.  Dice beets and pears

4.  Sprinkle beets, pears and goat cheese into each of the empty tart shells. Top with fresh thyme. Pour custard over filled tarts and bake till golden brown and custard sets. Bake for 12 min at 350 degrees.


Serve with baby greens dressed with fresh lemon juice and extra virgin olive oil.

Top with gingered pecans.


Click through album to access printable version.