Dishing Up the Dirt

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: 6

Almond 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


  1. 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
  2. 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.
  3. 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.
  4. 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!)
  5. 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.
  6. Let the tart cool for about 15 minutes before slicing and serving. Sprinkle with parsley and enjoy.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen

Leave a Reply

15 thoughts on “Roasted Beet Tart with Almond Crust

  1. Hannah says:

    Hi! This looks amazing!! Sorry if this is an annoying sub question, but do you think one could replace the almond flour for oat flour?

    1. Andrea says:

      Hi Hannah,
      For this recipe I wouldn’t swap the almond flour out as it’s not a 1:1 ratio with other flours.

  2. bianca says:

    Good recipe, Anrea !
    Thank you

  3. Deb Focht says:

    Looking forward to this one for dinner.

  4. Jenn says:

    We made this…and it we got about 3 cups of puree or so (and it was just right for the tart).

    1. Andrea says:

      Awesome! Great to hear!!

  5. j says:

    how does ONE CUP of filling fill a pie that will serve 6?

    1. Andrea says:

      It fills the pie just perfectly. I hope you enjoy it. And feel free to add more filling if you feel you need it. This recipe yields more filling than you’ll need for the tart. And as always with my recipes, I suggest you make it your own to suit your personal preference. Happy cooking!

  6. Rosalie says:

    Thanks for the recipe. I’m a vegetarian. I like the crust.

  7. Katherine says:

    Are the beets precooked and peeled before topping the tart?

    1. Andrea says:

      Nope! There’s no need to peel the beets and they are sliced thinly while raw and cook with the tart. I hope that’s helpful.

  8. Dana says:

    I made this last night, and it was absolutely delicious! It took me a bit longer to get the cauliflower as soft as I wanted, and I had to add a tiny bit more broth during the cooking process. I ended up with about 2 cups of puree, which was perfect. The filling was so creamy and dreamy! I also used ghee in the crust instead of olive oil, which worked out very well.

  9. Kitty Chi says:

    Sounds delicious, I plan to make this. Wondering what people served for side dishes? I was thinking a simple green salad and brown rice, but am looking for other ideas. Thanks! KittyChi

  10. kari says:

    I think the 2 Tbsp’s of minced parsely was omitted from this “preparation” section of this recipe. I mean, I added it where I thought it should have been and it was super yummy, just, could we please update this recipe JUST in case. I like to follow rules (sometimes, ha).

  11. Kitty Chi says:

    Made this last night, it was absolutely beautiful and delicious. BUT…the crust did not hold together. Even after sitting for 15 minutes, it was just a crumbled mess on the plate. I had pre-baked it for 18 minutes as instructed. Any tips on a fix for this for the next time I make it? Thanks in advance!

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