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.
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.
100 grams / 1 small potato, 160 grams / 3 small beets, 4 large eggs, 120 ml non-dairy milk, 1 teaspoon sea salt, 1/2 teaspoon pepper, 1/4 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.