Beet Tart

This dairy and gluten-free beet tart is surprisingly simple to make and works well with

substitute ingredients if food allergies are not a concern. The dish has 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 and is as delicious cold as

it is warm. See the Options for variations to consider.

Servings 4

Recipe developed by Alexandra Daum on www.occasionallyeggs.com

Ingredients

Oat and Chickpea Flour Crust

 1 cup oats ground into flour

 1/2 cup chickpea flour (see option notes)

 1 teaspoon sea salt

 ½ teaspoon coconut sugar (or another coarse, dark sugar)

 1/4 cup coconut oil

 3-5 tablespoons cold water

Beet and Greens Filling

 1 teaspoon coconut oil

 1/2 yellow onion thinly sliced (90 grams)

 2 cloves garlic minced

 1 teaspoon balsamic vinegar

 2 cups beet greens or other greens (kale)

 1 small potato grated (100 grams)

 3 small beets grated (160 grams)

 4 large eggs

 1/2 cup non-dairy milk or regular milk

 1 teaspoon sea salt

 ½ teaspoon pepper

 ¼ teaspoon cayenne pepper optional

 Honey (optional)

 Sauteed beet greens, cress, or microgreens (optional)

Procedure:

Oat and Chickpea Flour Crust

Preheat the oven to 350°F (180°C) and grease an 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 1- ½ inches (4 cm) 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 center 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

Options:

A gluten-free baking mix or almond flour are good substitutes for chickpea flour. Regular

flour may be used, but it will produce a finer, more dense texture.

Turbinado sugar has a similar texture.

Coconut oil helps hold the crust together and adds a nice flavor, but other oil may be

used.

If you want more servings, it is possible to double the recipe and bake in a larger

springform pan.

Spiralized beets make an eye-catching garnish.