I’m sharing a new favourite today – this gluten free beet tart made with shredded beets, potatoes, greens, and eggs. The base is a mix of chickpea and oat flour, and press in! No rolling needed.

If you grow your own beetroot or get them at the market, they might have a nice bundle of greens on top, and that’s what you ideally want to use here. People often toss them but beet greens are excellent.

There’s a layer of shredded potato under the beets and eggs for a little extra heft and really just because potatoes are excellent, which makes this is a full meal in itself. It’s great cold, too, so you can bring it for lunch the next day. It’s a real stunner with the dark purple beets on top giving way to the fuchsia centre when you cut into it.

This recipe uses just four eggs and serves at least four people, so it’s a good way to stretch eggs and still have something a lot like a quiche. I often make this for parties if friends have to eat gluten-free.

Ingredient Notes and Substitutions

• Greens: if you can’t get beets with greens attached, use rucola, spinach, or chard instead. The point is to be low-waste so this is a good way to use the whole plant.
• Non-dairy milk: I always use oat milk. Use water in a pinch, and of course dairy milk also works, and I imagine the addition of a crumbly cheese like feta would be good too.
• Chickpea flour: I have made this with millet flour in place of chickpea and it worked pretty well, but was a bit crumbly and the flavour wasn’t as good.

Recipe Notes

I don’t recommend making this with store bought oat flour, as the base is too crumbly when the oats are so finely ground. You want a bit of texture, like a wholegrain or graham flour.

Of course you can use a tart pan with a removable base instead of a springform. Adjust the cooking time accordingly depending on the size of the pan.

It’s important to use coconut oil in the base as it solidifies at room temperature. This helps to hold the pastry together after baking. Use refined to avoid any slight coconut flavour.

How to Store

Storage: this can be stored in a sealed container in the refrigerator for 2-3 days and tastes quite good cold.

Freezing: while this can hypothetically be frozen, the crust tends to get a bit soggy and the filling is overcooked after reheating if it has been frozen. I don’t recommend it.

Expert Tips

• Top with something sweet: while the beets already add a bit of sweetness, this can be nice with a drizzle of maple syrup, honey, or something like pomegranate molasses when serving.
• Don’t eat the dough raw: chickpea flour tastes foul raw – don’t be tempted to give the pastry a sneaky nibble before baking.

More Beet Recipes

Chocolate Beet Muffins
Roasted Beet Lentil Salad
Beet Salad with Spinach and Orange
Vegetarian Borscht

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5 from 6 votes

Beets and Greens Tart

Author: Alexandra Daum

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Print Recipe

Description

This dairy and gluten-free beet tart is surprisingly simple to make, with a press in chickpea and oat flour crust, and shredded potatoes mixed with the beet base. It makes a beautiful weekend lunch or easy weeknight dinner.

Ingredients

Oat and Chickpea Flour Crust

• ▢ 110 grams (1 cup) oats ground into flour
• ▢ 60 grams (½ cup) chickpea flour
• ▢ 1 teaspoon sea salt
• ▢ ½ teaspoon coconut sugar
• ▢ 70 grams (¼ cup) coconut oil
• ▢ 3-5 tablespoons cold water

Beet and Greens Filling

• ▢ 1 teaspoon coconut oil
• ▢ 90 grams (½ medium) yellow onion thinly sliced
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon balsamic vinegar
• ▢ 60 grams (2 cups) beet greens or other greens
• ▢ 100 grams (1 small) potato grated
• ▢ 160 grams (3 small) beets grated
• ▢ 4 large eggs
• ▢ 120 ml (½ cup) non-dairy milk
• ▢ 1 teaspoon sea salt
• ▢ ½ teaspoon pepper
• ▢ ¼ teaspoon cayenne pepper optional

Metric – Cups

Instructions

Oat and Chickpea Flour Crust

• Preheat the oven to 180°C (350°F) and grease a 20 cm (8 inch) springform pan.
• Grind the oats into flour in your food processor, and add the chickpea flour, salt, and coconut sugar. Pulse to combine and mix in the coconut oil until it resembles sand. Add the water a tablespoon at a time, mixing between each addition, until a loose dough forms. The dough should hold if you squeeze it between your fingers.
  110 grams (1 cup) oats, 60 grams (½ cup) chickpea flour, 1 teaspoon sea salt, ½ teaspoon coconut sugar, 70 grams (¼ cup) coconut oil, 3-5 tablespoons cold water
• Press the dough into the pan, extending it about 4cm up the sides and trying to get an even thickness. Poke the base with a fork a few times and blind bake for ten minutes.

Beet and Greens Filling

• Heat a pan over medium heat with the coconut oil. Add the onion and cook for a couple of minutes, until softened, then add the garlic and cook for another minute. Add the balsamic vinegar, stir, and remove from the heat. Stir in the greens to wilt slightly and set aside.
  1 teaspoon coconut oil, 90 grams (½ medium) yellow onion, 2 cloves garlic, 1 teaspoon balsamic vinegar, 60 grams (2 cups) beet greens
• Place the grated potato in the base of the blind-baked crust in an even layer. Reserve a small handful of the grated beets, set aside, and add the remaining beets to the tart. Whisk together the eggs, milk, and spices. Stir in the onion and greens mixture, then pour into the tart base. Top with the reserved beets around the edges.
  100 grams (1 small) potato, 160 grams (3 small) beets, 4 large eggs, 120 ml (½ cup) non-dairy milk, 1 teaspoon sea salt, ½ teaspoon pepper, ¼ teaspoon cayenne pepper
• Bake for 35-45 minutes, or until the centre of the tart is just firm to the touch. Cool in the tin for a few minutes before removing the sides. Serve hot, topped with a drizzle of honey and cress or sprouts if desired.

Notes

• I don’t have a tart pan, but of course you can use one instead of a springform. Just adjust the cooking time accordingly.

Nutrition

Serving: 1 | Calories: 437kcal | Carbohydrates: 40g | Protein: 14g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1343mg | Potassium: 681mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1262IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 4mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.