Beet tart

Day #12 Beetroot, spinach and soft cheese tart. this feels like a dish for Spring, he kind of thing you could serve for brunch or lunch in the sunshine. The base is gluten free and is a mix of buckwheat and rice flours, ground almonds and polenta. You can play around with the filling and substitute the beetroot and spinach for other vegetables.

Ingredients for the base:

1 1/2 cups buckwheat flour
1/2 cup rice flour
1/2 cup ground almonds
1/2 cup polenta
Pinch sea salt
1/2 cup melted coconut oil
1/2 cup butter

Mix the dry ingredients together in a bowl. Then add the coconut oil and butter and use your hands to combine. Form into a ball, wrap in cling film and put in the fridge while you make the filling.

Ingredients for filling:
1 onion
Tsp dried oregano
1 large beetroot grated
4 eggs
1 small can coconut milk
1/2 cup soft cheese grated (I used primo sale which is an Italian soft cheese)
Handful of spinach chopped
Tbsp fresh mint chopped

Fry the onion in a frying pan with a little oil until soft. Add the oregano and continue to fry for a couple of minutes more, then remove from the heat and allow to cool. Place the grated beetroot in a bowl, I use the vacuum packed pre-cooked beets for this recipe. Add the onion, eggs and coconut milk and mix with a spoon until thoroughly combined then add the chopped spinach.
Take the pastry out of the fridge. Line a tart tin with baking paper on the base and grease the sides with butter. Crumble the pastry in the tin, it will have the consistency of wet sand. Press it down with your fingers to cover the entire base and sides, try to get an even spread across all of the tin.

Bake the base alone at 200 degrees centigrade for 10 minutes. Remove from the oven, pour in the beetroot mixture and spread out evenly. Coarsely grate the cheese on top. Sprinkle with chopped mint. Bake for a further 20 minutes. Allow to cool before attempting to slice!

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