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1
Preheat oven to 450F.
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2
Trim beets, leaving about 1 inch of stems attached (reserve greens for another use).
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3
Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
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4
While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick).
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5
Fit dough into a 9-inch tart pan with a removable fluted rim.
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6
Roll rolling pin over top of shell to trim dough flush with rim.
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7
Chill shell until firm, about 30 minutes.
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8
Unwrap beets carefully.
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9
When beets are cool enough to handle, slip off skins and stems.
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10
Beets may be roasted 1 day ahead and chilled, covered.
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11
Reduce temperature to 375F.
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12
Line shell with foil and fill with pie weights or raw rice.
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13
On a baking sheet bake shell in middle of oven 30 minutes.
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14
Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more.
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15
Cool shell in pan on a rack.
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16
Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
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17
Reduce temperature to 350F.
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18
Thinly slice beets and arrange in shell.
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19
Crumble feta into small pieces and in a bowl whisk together with cream and eggs.
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20
Season egg mixture with salt and pepper and pour over beets.
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21
Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.
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22
If making garnish, peel beet and, using a spiral slicer (see note, this page), shred beet into spirals.
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23
Serve tart garnished with spiral beet shreds.
