Roasted Beet Tart with Almond Crust
This post is sponsored by Bob’s Red Mill. All opinions are my own.
This tart features two of my favorite things. Beets and cauliflower which are brought together by an amazing almond flour based crust. I was inspired by a recipe in the most recent issue of Martha Stewart for a roasted radish tart. It sounded delicious (and a creamy cauliflower base intrigued me!) I decided to give it a radical spin and swap beets for radishes and make it gluten free with an almond flour based crust. The result was a savory tart that was creamy, nutty and absolutely delicious.
I hope you all enjoy this recipe as much as we do. It pairs nicely with a simple green salad and a glass of crisp white wine.
Cheers from Tumbleweed Farm
Beet Tart with Almond Crust
Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6Almond Flour Crust
- 2 cups almond flour (Bob's Red Mill)
- 2 cloves of garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- pinch of ground black pepper
- pinch of crushed red pepper flakes
- 1/3 cup olive oil
- 1 Tablespoon + 1 teaspoon water
- 1 tablespoon unsalted butter
- 1 large shallot, finely chopped
- 1 medium-size head of cauliflower, broken into florets (about 2 1/2 cups)
- 1 teaspoon dried thyme
- hefty pinch of salt and pepper
- 1 cup vegetable stock
- 1 large egg
- 2 small beets, thinly sliced (a mix of colors is nice for presentation)
- olive oil
- flakey sea salt
- 2 tablespoons minced parsley
- Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, parsley, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes. Let the crust cool to room temperature and reduce the heat to 375F
- Melt the butter in a large skillet over medium heat. Add the shallot and cook, stirring often until soften and translucent, about 5 minutes. Add the cauliflower, thyme, salt and pepper, and vegetable stock. Bring to a boil. Reduce heat to low, cover the pan and cook until the cauliflower is very soft, about 8-10 minutes. Let cool slightly.
- Puree the cauliflower mixture in a blender until smooth. Add the egg and process until well incorporated. You should have about 1 1/2 cups of puree.
- Using a spatula spread the cauliflower puree evenly over the crust. If you end up with extra puree save it for another use (think potato cakes but with cauliflower!)
- Toss the sliced beets with a little olive oil and layer them on the prepared crust. Sprinkle with flakey sea salt and bake in the oven until the beets begin to shrivel and the filling is bubbling around the edges, about 35-40 minutes. If the crust seems to be burning before it's done put a little tin foil around the edges.
- Let the tart cool for about 15 minutes before slicing and serving. Sprinkle with parsley and enjoy.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen