Beets and Greens Tart

February 22, 2018

I'm sharing a new favourite today - this gluten-free tart made with shredded beets, potatoes, greens, and eggs. The base is a mix of chickpea and oat flour, and press in! No rolling! This is an exciting recipe. If you grow your own beets 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. I can't get beet greens in the winter so I used rucola and you can throw some spinach or swiss chard in too. The point is to be low-waste so this is a good way to use the whole plant. There's a layer of shredded potato under the beets and eggs for a little extra heft and really just because potatoes are excellent, and this is a full meal in itself. It's great cold too, so you can bring it for lunch the next day.

I know that I haven't really been living up to my blog name for the last couple of years, but now that I'm sharing so many recipes I will be throwing the occasional egg recipe into the mix. This week was a bit of a fluke with two non-vegan recipes (these double chocolate cookies were the other) but I know plenty of you aren't vegan and you obviously know that I'm not. All the recipes will remain free from dairy and soy as always and the vast majority will be plant based.

This recipe is inspired by one from one of the Green Kitchen Stories cookbooks, but I can't remember which one. They're all sitting at my mom's house. I would think the first one, but I'm not sure, and I think it's fairly similar, so I wanted to make that clear. It's a real stunner with the dark purple beets on top giving way to the fuchsia centre when you cut into it.






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Beets and Greens Tart
Makes one 20cm / 8 inch tart

Oat and Chickpea Flour Crust
 
110 grams / 1 cup oats, ground into flour
60 grams / 1/2 cup chickpea flour
1 teaspoon sea salt
1/2 teaspoon coconut sugar
70 grams / 1/4 cup coconut oil
3-5 tablespoons cold water

Preheat the oven to 180C / 350F and grease a 20cm / 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.

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

1 teaspoon coconut oil
90 grams / 1/2 yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon balsamic vinegar
60 grams / 2 cups rucola or other greens
100 grams / 1 small potato, grated
160 grams / 3 small beets, grated
4 large eggs
125 ml / 1/2 cup nondairy milk
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)

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.

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. 

Bake for 35-45 minutes, or until the centre of the tart is 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.

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