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1
Preheat oven to 350*F. To make the dough cream together the Butter, Egg, Honey and Salt. Once creamed add in the flour in two parts.
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2
Roll dough into a ball, wrap in plastic wrap and place in the refrigerator for one hour.
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3
Once the dough is ready, roll it out on a floured surface. Place the rolled out dough into the tart pan and press to form the dough to the pan.
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4
Bake the dough for 10-12 minutes at 350*F, or until the dough is lightly browned.
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5
Filling: With the oven still at 350*F place the beets wrapped in foil into the oven for one hour to roast.
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6
While the beets are roasting take the brussels sprouts and run them through a mandoline on thick slice. Heat up the olive oil in a pan on medium high heat and cook the brussels sprouts for about five minutes. Slightly browning the brussel sprouts.
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7
In a small bowl beat together the eggs, rice milk and salt.
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8
Once the beets are done remove the skin. Cut one beet into small cubes and the other beet into four and then thinly sliced.
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9
Combine the beets, brussels sprouts and capers and place mixture into the tart pan. Pour the egg mixture over the vegetables.
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10
Cut up the thyme roughly and sprinkle over the tart. Lastly sprinkle the herb goat cheese evenly over the tart.
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11
Place the tart in the oven and bake at 350*F for 30-35 minutes.
