Beet & Greens Tart

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When I tell my friends that I like to watch tv-series on my phone and movies on my computer – simultaneously – they often give me that ”you-are-weird” look. It doesn’t matter that I try to explain that it can be very stressful to be the father of two kids, run a family business and have a blog, so watching tv-series and movies is a nice way to de-stress. And since I don’t have much time to myself, I try to make the most of it, hence the double screens. For many years, I just fast-forwarded through movies (don’t judge) but I have realised that this is a much better way. When I fast-forwarded I often missed essential parts of the plot so I had to rewind several times, and that kind of defeated the purpose. I of course realise that one of the points of movies and tv series is to relax, but in some upside-down way I just feel like I get twice as much relaxation done. Imagine how effective I could be if I learned to multitask while sleeping! (I have already tried watching movies while sleeping and unfortunately it’s just not my thing, even if I’m a fan of the idea.)

Luise isn’t very understanding either, I have explained to her that Sherlock Holmes (the one living in New York with Lucy Liu as an assistant) can watch 10 different televisions at the same time, but she told me that I am being ridiculous (I still don’t understand if she means that I’m ridiculous for making Sherlock Holmes references or because Sherlock Holmes is a pretty awesome guy and I’m ridiculous for even trying to compare myself with him?).

Anyway, today’s recipe is a beet tart. It’s not very complicated to make and it’s really delicious. Perfect for a lunch or a picnic. You can probably make it while watching Sherlock Holmes, but I wouldn’t recommend to simultaneously watch another movie. It’s a one-screen kind of recipe. Mostly because you need to grate beets and I have had enough accidents with the box grater to know that two screens and a box grater is more than even I can handle. I am sure Sherlock could pull it off though.

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The tart crust is gluten free and really easy to handle, in fact, it might be our best tart crust ever. I usually just press the dough into a case without using a rolling pin, but this time I rolled it out between two sheets of baking paper and it came out real pretty and easy to handle. However, you need 3 different types of flour and if you think that’s too much, feel free to replace it with your own favourite tart crust recipe.

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Given that I’ve been talking about beetroots and Sherlock Holmes, I could easily make some references to blood stains in our kitchen, but I’m going to talk about the flavour and method instead. We went classic with the beet pairings. The idea is to fill up the bottom of the tart with raw grated beetroots, then we top it with sautéed onion and beet greens that are mixed with beaten egg, plant milk, crumbled goat’s cheese, mint and walnuts. And right before we eat it, we usually drizzle some raw honey on top because the sweetness is really nice together with the goat’s cheese. Sherlock has bee hives on his roof so I’m sure he would appreciate the use of honey.

Enough with Sherlock. Now, let’s get cooking.

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Beet, Goat’s Cheese & Walnut Tart
8 servings  (Loosely inspired from this recipe)

If you find beetroots with fresh and good looking greens, go ahead and use them. They are usually pretty easy to find during the spring and summer. If not, just use the beetroots and replace the beet greens with spinach, chard or kale instead.

Tart crust
1 cup / 100 g / 3.5 oz rolled oats (or 3/4 cup / 200 ml oat flour), choose certified gluten free if you are intolerant
1/3 cup / 50 g rice flour

1/2 cup/ 50 g almond flour
2 tbsp potato starch 
1/2 tsp salt
80 g / 5 tbsp cold butter or coconut oil, cut into dices

4 tbsp ice-cold water

Filling
2-3 beetroots (approx 1 lb/450 g), 

1 red onion, peeled
3 garlic cloves, finely chopped
1 tsp fresh or dried thyme
salt & pepper

2 large bunches beet greens (or spinach)
1-2 tbsp apple cider vinegar (or lemon juice)

3 large eggs
1/2 cup / 140 ml milk of choice, we used rice
3.5 oz / 100 g goat’s cheese / chèvre
10 fresh mint leaves

10 walnuts, lightly crushed

2 tbsp honey

Preheat the oven to 350°F / 180°C. Add rolled oats, almond flour, rice flour, linseeds and sea salt to a food processor and pulse until the oats have been mixed into flour. Add the diced butter and pulse a few times until you get really small pieces of butter evenly distributed in the flour. (These steps can also be made by hand.) Add the water, pulse until everything comes together. Try to form a ball with your hands. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a ball, wrap in clingfilm and chill for about 30 minutes.

When done, place the dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/8 inch / 5 mm thick. Carefully transfer it to a 10 inch / 27 cm tart pan. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy.

Peel the beetroots and grate them coarsely on a box grater or in a food processor.

Cut the onion thinly. Place a large frying pan on medium heat. Add a slab of coconut oil or butter and, when melted, spread out the onion slices evenly in the pan. Fry for 4-5 minutes and then shake the pan and fry them on the other side. Add garlic and thyme and fry for about 30 seconds before adding half of the beet greens (or spinach) together with apple cider vinegar, salt and pepper. When the greens have wilted down, add the rest, stir around and then take the pan off the heat. Beat the eggs together with the milk and then crumble in the goat’s cheese finely. Add sautéed vegetables and mint leaves and stir around.

Arrange the grated beets at the bottom of the tart, reserve some for the top. Pour the egg and greens mixture over the center, make sure that the cheese is somewhat evenly distributed. We usually leave about an inch / 2 cm of beetroot untouched towards the edges (just because it’s pretty) but it’s not necessary. Make sure the filling is all moist from the liquid. Tuck in walnut pieces here and there at the top and drizzle over the remaining beetroot shreds. You can drizzle some honey on top before baking if you prefer a bit of caramelised top, or just save it for after it’s baked (or do both if you prefer ir a bit sweeter). Bake for 30-35 minutes or until golden and firm. Serve with a dollop of Turkish yogurt and some drizzled honey on top.

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Oh, one other thing, completely unrelated to Sherlock Holmes and Beet Tarts. We’re going to Milan next week to talk about the Italian edition of our (first) book. We will be talking, cooking a recipe and have a book signing at Corriere della Sera’s food event Cibo a regola d’arte on Thursday 21st May at 5.30pm. The event is free and will take place in Triennale – salone d’Onore. Hope to see some of you there!

84 Comments

  • I LOVE IT! Just made the taste for lunch and it's magic how the beetroot's sweetness combines with the goat cheese.
  • Olisia
    I used my own cashew cheese instead of goat cheese and worried I would be the only one who liked the tart. Now that I have tasted my first bite from the oven I would not mind at all if I got this entirely to myself. I am surprised at how flavorful and comforting this tart is. Thank you for this blog - I have two kids at home but am not running a business and yet still find it hard to get my recipes typed up, let alone awesome pics and a story to go with it all. <3
  • Michi
    I love this tart!!!!! Since you´ve posted this recipe, I wanted to try- and the result was absolutelly delicious... I used corn salad insted of spinach and spelt flour instead of rice and almond flour - silmply because I didn´t have it at home. I´m relatively new on this blog, but I like your stories, photos and recipes. Thanks for these ones=)
  • Floor
    Hi This is a lovely recipe! But I must say it took me almost an hour to get it into the oven. All the little things are adding up in time so I would have loved to know that in advance. I added some daslook (it's a green onion like plant with big leaves that taste of garlic) to the green mixture because my green had gone bad and used less garlic. I am sure that the taste will be great so thanks anyway! Love from Holland! Floor
  • This beet start is absolutely stunningly gorgeous. And did I mention it looks delicious also! This is perfect to bring to lunch for work.
  • giulia
    Hi guys , this is simple and fantastic as usual, and I am actually baking it! are you still in Milan? if yes you might want to go and have food here: http://www.radicetonda.it/ (on the go veg food close to a beautiful park) or http://www.tripadvisor.com/Restaurant_Review-g187849-d2138913-Reviews-Pasta_Madre-Milan_Lombardy.html (they don´t have the website anymore, but is a very nice little restaurant and they do handmade past in the old way and other simple and very italian-made.with-love dishes) or http://www.joia.it/ (more expensive but the chef is very famous for the natural kitchen, I´m sure you know him and his creations) well hopefully you still there catching warmth and sun. thanks for another great recipe!
  • Awesome tart! I subbed whole wheat pastry flour instead of the rice and almond flours, and feta for the goat cheese. The filling was a great consistency - not too runny at all. The only thing I would change next time is omitting the thyme.... I added 3/4 tsp dry, and the taste is quite strong. I'd prefer a more minty or basil-y taste. Thanks for the creative recipe!
  • Love how it turns out, the tart looks lovely =)
  • I love the beet tart recipe. How can I get a copy? It is awesome when blogs make their recipe printing user friendly. This looks amazing. Thanks so much. Patti
  • Your recipe is like a work of art. The creativity in it... Will try it out. hope the results will be desirable.
  • Natassia
    Hey! I have a question about how long this tart can last -- does it freeze well, or need to be eaten in a few days? Or, perhaps I can use a small pie pan to make half the tart. I typically cook for one, so I usually need to halve recipes. Also, the beetroot burgers have become an absolute staple in my household; my partner won't eat veggies, but adores the beet burgers!
  • OMG this looks amazing, i am definitely trying to make this tonight. Cant wait to see how it tastes :)
  • This tarts looks so beautiful! Beets and goat's cheese are such a classic for a reason, and this tart crust looks just perfect. Also --- we are big Sherlock Holmes fans in my house, especially the version on Netflix, and all these SH references had me laughing. Great post!
  • I made this tart tonight for dinner and its very good. And I think you are right, the best gluten free crust I have ever eaten!! I think I will use this recipe for a fruit tart sometime. I used a ruffled edge tart pan and I couldnt fit all the beets in there. I think my vegetables in Boston are bigger than yours. I would say 1-1/2 beets was what I used of what I grated and I used 1 bunch of greens. Instead of staying bunches which is a unit that can be all over the place, can you tell us how many cups of uncooked greens? I omitted the vinegar because I tried it before in one of your recipes and found it too bitter. Is there any way the beets would come out not so wet? what do you think of precooking them just a little to get the juice out of there. All in all it was a delicious recipe, i think next time I will make it a pie plate instead of tart pan so I can fit more veggies in. Thanks!
  • Hi David & Luise, Does this tart freeze well? Thanks!
  • Hi David, I am known to do work on my laptop and watch shows on the ipad simultaneously. But watch ing a movie AND a show at the same time, that is serious advanced stuff :) Quick question, what backdrop are you using in the first picture? I've been looking for some concrete looking background, but couldn't find anything yet. Or is it just your kitchen surface ? Thanks, maja
  • fleur
    hi there! supernise recipe! one question; do you use sticky rice flour, white rice flour or brown rice flour? I used brown rice flour and the dough was rather crumbly. and on your picture it looks like it holds together pretty well. thanks!
  • I made this tart yesterday and it is super delicious! My love, who does'nt like beetroot at all, could'nt stop eating and saying how good it was :-) It's the hint of mint leaves wich makes it taste very special! I think it would also turn out good if you replace a third of the flours by chestnut flour. That might be a good combination with beetroot. I'll try that next time.
  • Haha. This post made me laugh. I do the same thing as you David, and my husband tells me off because he thinks I'm 'not paying attention'. Looks like you and Luise are the opposite of us! This beet tart looks wonderful. At least with the red pigment it wouldn't be as obvious if I have a distracted accident with the box grater ;) I haven't commented on your blog before but just wanted to say a huge thanks to you and Luise for writing this incredible resource (including the books, which I own) for us when you have such busy lives. It's a vegetarian mecca - I'm a huge fan!
  • Never thought of using beets in this fashion ... might have to try this recipe soon!
  • This looks incredible! I need to hunt for some fresh beets this weekend for sure! It's so beautiful but all the flavours sound delicious as well, a sure one to impress guests and believe it or not I actually have all the flours at home... this never happens! Thanks for sharing x Ps. I understand what you mean about Sherlock Homes....
  • I am so glad I found your blog, I love the tart - it has 3 of my fav ingredients so will be making it this week - and the sauerkraut - thank you.
  • I've just tried this recipe, and honestly I was a little sceptical about the beetroots, but I really had no reasons to be afraid of the warm beetroots in a tart. It was absolutely delicious, and it was not for the last time I made this tart. So, thank you for a great recipe. :) - Betina
  • I'm a mother of two kids (the same age as yours), I write three (yes, three) blogs, and constantly try to find a way to earn some money (what is your family busines exactly, have I missed it?), so I can totally relate to your trying to expand your free time by doubling the actvities. I was sceptical at first, but I just may try your method myself. I do love me some Sherlock Holmes;) I am not good at multitasking though. But can you follow Sherlock (I'm a fan of the new BBC Sherlock) while watching another movie? It was hard for me to follow him even without another screeen;)
  • Juliz
    Hi, green kitchen stories. How you do all your activities, run your business, family, a blog, social media, etc. I have. Full time job and my husband, and we try to continue my husband blog and begin a vegetarian one for my for a latin caribbean community, and its so frustrating that we not have time for doing, so green kitchen stories are a veteran at this point, please would you tell us any advide?
  • I love this post! Two of my favorite things! Benedict Cumberbatch talking incredibly intelligently and rapidly so that he becomes downright sexy and beets!!!
  • What a beautiful recipe, I was looking for different ways to incorporate beets and this looks perfect. You sound like an exceptional multi tasker!

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