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 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. 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.
Notes and Substitutions
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.
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.
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.
I always use oat milk. Use water in a pinch.
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.
More Beet Recipes
Chocolate Beet Muffins
Roasted Beet Lentil Salad
Winter Salad with Beets, Orange, and Pomegranate
Multi-Coloured Beet Smoothies
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.
Beets and Greens Tart
Ingredients
Oat and Chickpea Flour Crust
- 110 grams oats ground into flour
- 60 grams chickpea flour
- 1 teaspoon sea salt
- ½ teaspoon coconut sugar
- 70 grams coconut oil
- 3-5 tablespoons cold water
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 rucola or other greens
- 100 grams / 1 small potato grated
- 160 grams / 3 small beets grated
- 4 large eggs
- 125 ml nondairy milk
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper optional
Instructions
Oat and Chickpea Flour Crust
- Preheat the oven to 180°C (350°F) 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
- 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.
Notes
This recipe was originally published in February 2018. It has been updated as of June 2022.
Stacey says
I didn’t have chickpea flour, so I subbed in regular all purpose flour and it worked great. Enjoyed this tart a lot.
Rose says
A beautiful tart, earthy, savoury, and so satisfying.
JCK says
This looks wonderful! Would a sweet potato work?
Alexandra | Occasionally Eggs says
Sure!
Casey says
I made this tonight but with turnips and radish greens instead of beets (my partner hates beets and we didn’t have any available anyway). The crust was so easy to pull together and I really liked how the grated vegetables turned out. Way easier to get everything cooked through evenly. Not as pretty as the picture above, but tasty all the same!
Julie says
This looks so delicious! I can’t eat eggs, I will have to experiment with perhaps another binding agent. Because I really want to make this. ha!
Meg says
Ah, this was so pretty and delicious!!! I made it with chard and arugula and its my new favourite thing. I’ve tried a few recipes from your blog in the last couple of months and all of them have been amazing. Thank you so much : )