© 2015 Green Kitchen Stories Beet_tart_01

Beet & Greens Tart

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.

Beet_tart_02

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.

Beet_tart_03

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.

Beet_tart_04 Beet_tart_05

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.

Beet_tart_06

*************
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!

79 Comments

  1. Posted 16 May ’15 at 12:17 | #

    Weird is good, I like weird. :) The recipe looks and sounds amazing, too. Too bad that we hardly ever get beets still with the greens here in Germany. :(

    • Loosy lucy
      Posted 16 May ’15 at 22:35 | #

      Well, give your local farmers market a try. That’s where you’ll surely find ’em with greens.

      • Posted 17 May ’15 at 21:46 | #

        I regularly do, with no luck so far. Even the beets you can get delivered from organic farms right to the doorstep come without greens (and bigger than those I’ve bought with greens in Canada).

  2. Posted 16 May ’15 at 12:54 | #

    Looks amazing as always! And I can relate to your story, I don’t think you’re weird at all ;)

  3. Posted 16 May ’15 at 13:17 | #

    Haha loved your story about Sherlock Holmes! And for me too watching movies or tv series is the perfect way to rewind and relax. And the tart looks delicious, I know I have to try that crust as it seems to have the perfect crispiness that you rarely get with gluten free crusts. Thanks for the inspiration!

  4. Posted 16 May ’15 at 14:01 | #

    your pictures are omg amaziing!!! such an inspiration to me :)

    https://aspoonfulofnature.wordpress.com/

  5. Posted 16 May ’15 at 14:21 | #

    This is positively stunning! Just love this recipe!

  6. Eva O' Brien
    Posted 16 May ’15 at 15:03 | #

    The combination of this recipe, the scrum-diddly-umptious pictures (anything PINK and GREEN = perfect happiness!) and the Sherlock Holmes references – (because it made me picture Sherlock Holmes sitting eating this tart and that picture = endless smiles) – in short, lifted my spirits immeasurably. Thank you.

  7. Posted 16 May ’15 at 15:16 | #

    I just love your imagery! what a great artistic eye you have – Looks so inviting well done.

  8. Posted 16 May ’15 at 15:55 | #

    Oh my goodness this is the perfect blend of flavours and textures – I love tart so will have to try this :)

    Lauren x
    Britton Loves | Lifestyle Food Beauty

  9. Annette
    Posted 16 May ’15 at 16:30 | #

    I think this looks very nice. The only thing is that it is very hard to get raw beetroots where I live. Just the boiled ons in plastic are available.
    Time to sow some beets.

    So, it looks like I’ll make this tart somewhere in October :)
    For tonight it will be Greek Spanakopita.

  10. Posted 16 May ’15 at 16:44 | #

    What a lovely story and delicious recipe! I’m such a multitasker as well—watching exercise videos while playing another YouTube video or movie!

  11. Alicia
    Posted 16 May ’15 at 17:01 | #

    YESssss! I totally get it! I watch my favorite series on the TV and on the ipad at the same time. (I try not to do it all the time). Like you said, no time to waste. I wouldn’t call it weird but efficient. By the time the house is tidy and the kids sleeping, there is no much time.
    Lovely recipe. We have beetroots in our garden. As soon as they are ready I will try the tart.

  12. Posted 16 May ’15 at 17:29 | #

    This is stunning! I’ve never seen or heard of a tart like this, but it sounds elegant, exotic, and tasty. I love the creativity of flavors, ingredients, and colors. It looks like a painters palette, it’s so colorful! I love this idea so much, and I’m very excited about giving it a whirl. I haven’t had beets this season, but this recipe is going to change that for me. Thanks!

  13. Posted 16 May ’15 at 18:08 | #

    Hmm, that sounds like sensory overload to me. Not sure I’d find that relaxing but as a mom I can TOTALLY understand the logic.
    Love this recipe and the colours and the pictures. A dream.
    Have fun in Milan (I’ve had your first cookbook for ages and STILL love it) and I look forward to seeing your pics on instagram.

  14. Posted 16 May ’15 at 19:04 | #

    Tastes sooo good! I made this pie for dinner tonight {we love goat cheese so I doubled it (200 g) ~ thank you for the recipe & inspiration!
    Ps. The new Scherlock Holmes-series is great – I hope the 2nd season is in the making

  15. Posted 16 May ’15 at 19:23 | #

    what a beautiful recipe and shoot!

  16. Posted 16 May ’15 at 19:23 | #

    We’re still getting the last of the winter beets (without the greens) in our CSA here in NYC. I have two-weeks worth, plus a vat of kale and goat cheese in the fridge so this is perfect timing. I’ll be making this for Sunday dinner tomorrow. Thank you!

  17. Posted 16 May ’15 at 19:36 | #

    This is perfection! Beets, mint and honey are one of my favourite flavors together, I am surely gonna try this out!

    And watching TV and the box grater are definitely not a good combo, I know it by experience too ;)

  18. Posted 16 May ’15 at 19:37 | #

    beet tart for the win. love the recipe, and its styling and photography. – wants me immediately taking up the fork and indulge in it. nomnom.

  19. Audrey
    Posted 16 May ’15 at 19:40 | #

    It looks delicious but I wish you would post more vegan substitutions/less egg and dairy heavy recipes. I recently bought your cookbook and found the same issue with it. The majority of your cookbook recipes call for eggs or cheese. Your blog used to focus more on vegan friendly recipes which I loved as I am allergic to eggs and dairy. It would be great for you to include more suggested recipe options for dairy/glutenfree in the future as it’s what made me fall in love with your blog to begin with. When I don’t see a suggested option I usually think that you tried it and it doesn’t work well vegan so I don’t attempt it. I still love the stories and gorgeous pictures you post, but have been discouraged from trying many of your recent recipes and was disappointed that the cookbook wasn’t very vegan friendly.

    • Posted 16 May ’15 at 23:28 | #

      Hi Audrey, Thank you for your comment.
      I’m sorry you feel that way. We are not vegans in our family but try to vary our recipes as much as we can. Some recipes definitely are heavy on eggs or cheese, like this one or the frittata that we did a few months back. However, I was looking through our backlog and our 7 previous blog recipes were specifically created to be vegan, so I actually think we do more vegan recipes now than ever before. You should try the vegan cashew cream for our Asparagus soup, the Vegan Nut & Chocolate Bars, the Vegan Pancakes or our Vegan Macaroons.

      For this recipe, you can keep the tart crust vegan by using coconut oil. I haven’t tried making a vegan filling but it’s quite flavourful from all the vegetables so you just need some moisture to bind it all together. Perhaps you could try to replace the eggs and cheese with more plant milk, a few tablespoons of flax/chia seeds and some nutritional yeast? Let me know if you try it, I’m curious to hear how it turns out.
      /David

      • Posted 17 May ’15 at 06:00 | #

        Hi David and Audrey,

        I’ve made a similar tart to this and used a blend of silken tofu, chickpea (besan) flour and plant-milk for the “egg” mixture inside, with some nutritional yeast added to create a cheesy flavour (or otherwise some of my cashew cheese dolloped over at the end). Hope that’s helpful! Beets in a tart is always such a great combination :)

        x Buffy

  20. Posted 16 May ’15 at 19:51 | #

    This looks amazing. I love the gluten free pastry and will be making this very soon! Thank you for another great recipe! H x
    http://www.hermionespantry.wordpress.com

  21. Colette Sicotte
    Posted 16 May ’15 at 19:53 | #

    This looks delicious. Where is your beagle friend..did she sample??

  22. Posted 16 May ’15 at 19:57 | #

    All of my favorite ingredients in one dish! I’m definitely going to make this one. And maybe I’ll drizzle a balsamic reduction in top. Mmm

  23. Posted 16 May ’15 at 20:11 | #

    I hear you dude, I write posts, check my email and do so many other things on my phone when my computer is right next to me… I do start to feel a bit out of balance when I am simultaneously on both screens. But then I make an earthy dish like this beautiful beet tart and it makes me feel grounded again.

  24. AJ
    Posted 16 May ’15 at 20:12 | #

    Looks delicious! Do you think the pastry case would work with buckwheat flour instead of oats and rice flour – still using the almond flour?

  25. fiona
    Posted 16 May ’15 at 20:16 | #

    Oh, you really DO need to read the Benefits of Monotasking…! http://www.behavioural-therapy.com/health/the-benefits-of-monotasking/ Yes… yes I know chefs can multi-task…but… then again maybe not! xx

  26. Trish
    Posted 16 May ’15 at 21:25 | #

    Any suggestions to replacing the eggs? This looks delish but I’m vegan. Got the cheese part covered. I just love beets!

  27. Posted 16 May ’15 at 21:31 | #

    Lovely recipe and very funny blogpost. I showed it to my boyfriend who can totally relate tot the tv series and movie watching. In his case he often combines tv series on his laptop and football games on tv. And I do most of the baking ;).

  28. Valeria Pestana
    Posted 16 May ’15 at 21:37 | #

    I’m laughing so hard right now I ended up having an accident with the glass of water I was drinking. I don’t know how many people feel the same but I really appreciate your humor, have you ever considered developing that side more (even if it is on the blog)? or perhaps I’m adding even more things to your stress list. Anyhow, your photos are beautiful as always (and it goes without saying but I want to make sure you guys know how much I appreciate them) and pleasantly surprised with the writing on the post.
    Hope you all keep enjoying the Swedish spring (:

  29. Kata
    Posted 16 May ’15 at 23:03 | #

    An amazing post, so thank you, I really needed that right now! :) I made my first tart from the blog about a few months earlier, and I’m in love with tarts since that first bite of the spinach-feta version! But then my nut allergy came out… so I had to make other crust options, but that never worked too well, they were crumbly, too much, hard to handle…etc. I tried with chickpea flour and oats, maybe that was the best from my ideas. Beet is one of my all time favourites, so please, What would you suggest to replace the almond flour in this recipe? What if I use some coconut flour (but how much?) or more flaxmeal (linseed), maybe some buckwheat flour? I love your recipes, and it’s just so insane I cannot have nuts anymore! :( Best wishes from Hungary!

    • Posted 16 May ’15 at 23:10 | #

      Try replacing the almond flour with buckwheat flour. But since the almond flour is quite fat I would probably add an extra tbsp butter to the mix, that might solve your problems.
      Good luck!
      D

      • Kata
        Posted 17 May ’15 at 21:27 | #

        Thanks David for the quick answer! I will definitely try! I read that maybe ground sunflower seeds can solve my problem, but I am not sure how my stomach would handle the mixture… It would be great to keep carbs lower, and sunflower wouldn’t change the consistency too much. But first I’m gonna make it with buckwheat flour. Happy travelling!

  30. Olive
    Posted 17 May ’15 at 07:27 | #

    Just made this dish. It was delicious and reminded me a lot of the beet and feta burgers from the website! The crust was quite good and highly recommend this dish. It will become a staple.

  31. Posted 17 May ’15 at 08:57 | #

    What a beautiful recipe, I was looking for different ways to incorporate beets and this looks perfect. You sound like an exceptional multi tasker!

  32. Posted 17 May ’15 at 09:52 | #

    This looks so wonderful and the colours are so vivid!

  33. Posted 17 May ’15 at 11:36 | #

    I love this post! Two of my favorite things! Benedict Cumberbatch talking incredibly intelligently and rapidly so that he becomes downright sexy and beets!!!

  34. Juliz
    Posted 17 May ’15 at 12:53 | #

    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?

  35. Posted 17 May ’15 at 16:03 | #

    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;)

  36. Posted 17 May ’15 at 20:03 | #

    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

  37. Posted 17 May ’15 at 20:05 | #

    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.

  38. Posted 18 May ’15 at 01:02 | #

    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….

  39. Posted 18 May ’15 at 05:38 | #

    Never thought of using beets in this fashion … might have to try this recipe soon!

  40. Posted 18 May ’15 at 06:51 | #

    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!

  41. Posted 18 May ’15 at 09:33 | #

    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.

  42. fleur
    Posted 18 May ’15 at 12:20 | #

    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!

  43. Posted 18 May ’15 at 14:46 | #

    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

  44. Posted 18 May ’15 at 20:53 | #

    Hi David & Luise,

    Does this tart freeze well?

    Thanks!

  45. Posted 19 May ’15 at 01:15 | #

    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!

  46. Posted 19 May ’15 at 23:12 | #

    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!

  47. Posted 19 May ’15 at 23:36 | #

    OMG this looks amazing, i am definitely trying to make this tonight. Cant wait to see how it tastes :)

  48. Posted 20 May ’15 at 06:11 | #

    What a lovely recipe! Lovin the look of that crust!

  49. Natassia
    Posted 20 May ’15 at 19:04 | #

    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!

  50. Posted 21 May ’15 at 13:36 | #

    Your recipe is like a work of art. The creativity in it… Will try it out. hope the results will be desirable.

  51. Posted 22 May ’15 at 04:16 | #

    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

  52. Posted 22 May ’15 at 19:03 | #

    Love how it turns out, the tart looks lovely =)

  53. Posted 24 May ’15 at 16:56 | #

    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!

  54. giulia
    Posted 27 May ’15 at 17:12 | #

    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!

  55. Posted 28 May ’15 at 17:17 | #

    This beet start is absolutely stunningly gorgeous. And did I mention it looks delicious also! This is perfect to bring to lunch for work.

  56. Floor
    Posted 29 May ’15 at 18:12 | #

    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

  57. Posted 30 May ’15 at 07:21 | #

    What a cute story,you had me laughing. The tart looks delicious.

  58. Michi
    Posted 1 Jun ’15 at 22:04 | #

    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=)

  59. Olisia
    Posted 12 Jun ’15 at 02:31 | #

    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

  60. Posted 17 Jun ’15 at 13:42 | #

    I LOVE IT! Just made the taste for lunch and it’s magic how the beetroot’s sweetness combines with the goat cheese.

  61. Mona
    Posted 18 Jun ’15 at 20:43 | #

    This tart tasted amazing! I don’t usually like beetroot to much but your photos looked so good that I made it anyway and it completely changed my mind about beetroot. I’ll be definitely making it again. Thanks for another great recipe!

  62. Sine
    Posted 20 Jun ’15 at 13:54 | #

    Dear David and Louise :)
    Do you think I could replace the rice flour with whole grain maize flour?
    You use this crust recipe in your book as well and I would really love to try it out.
    Thank you for your lovely recipes.
    Cheers Sine

  63. Posted 23 Jun ’15 at 11:31 | #

    just great!

  64. Posted 25 Jul ’15 at 09:45 | #

    beet!!!!! can’t beat beet! great recipe! thnx

  65. Beata
    Posted 9 Aug ’15 at 23:34 | #

    Hi Guys, thanks for this recipe, it’s third time I am making it in short while, since here in Ontario, Canada all the beets at farmer’s markets come with greens. It looks beautiful and tastes beautiful.

  66. Posted 30 Aug ’15 at 15:09 | #

    Unbelievable looking piece of art! And I am sure the taste will be divine too. I am making it next weekend. Wonderful pictures and story too. This is how a recipe post should be like. Thanks for sharing.

  67. Posted 9 Sep ’15 at 00:57 | #

    Thank you so much for a delicious recipe. We have shared it on our blog today to use up all our beetroots before Spring sets in!

  68. Caro
    Posted 13 Nov ’15 at 23:46 | #

    This was a gorgeous meal! Thank you for the wonderful recipe.
    About the greens: These wilt very quickly so can only be found in specific grocers/farms at the beginning of the season. Spinach worked wonderfully as well! I used real organic spinach (big leaves – not baby spinach).
    Cheers

  69. Helen
    Posted 10 Dec ’15 at 11:55 | #

    Best tart i’ve ever eaten! I’m going to make this for my family on Christmas day and was wondering if there were any secrets to keeping that same ‘just out of the oven’ taste?

  70. Chantal
    Posted 21 Dec ’15 at 19:28 | #

    Hello David&luise,

    I cook many if your recipes and love then. I just discovered this one abd Will cook it for some friend on Wednesday. I was checking the ingredients and how to make the pastry. I see that in the list of ingredients you mention potato starch but in your description of making the pastry you refer to line seeds. Do line seeds replace the potato starch (or vice verse) or do both need to be added? How much lineseeds are needed? I hope to hear from you soon! Keep up the good cooking!

  71. Cristina
    Posted 23 Jan ’16 at 21:49 | #

    Hi
    In the ingredients you do not mention linseeds but then you added it to the crust. How much should it be?
    Thank you very much for changing my diet for the better, I am a huge fan.

  72. Paula
    Posted 30 Mar ’16 at 16:24 | #

    Hey,

    I’ve loosely followed this tart base recipe a couple of times depending on what flours I have onboard, but just noticed for the first time today that you mention Linseeds in the method, but no sign of them in the ingredient list. I was just wandering how much you suggest?

    Thanks,

    Paula

  73. Deeti
    Posted 19 May ’16 at 18:28 | #

    Hi there,

    You crust ingredients list does not include linseed, however in your instructions you mention adding them to the flour mix. What amount of linseed would you recommend? And is this a replacement for the potato starch?

    Looks yummy and can’t wait to try to recipe!

    Thanks

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