• No Products in the Cart

Golden Beet Tarte Tatin

“There’s something incredibly satisfying about growing your own food.” — Kevin

Photo2

As the weather begins to favor fall (ever so slightly) I’m a bit sad to say goodbye to summer. Luckily, we’ve been harvesting a late summer garden and currently have an abundance of beautiful, golden beets. Beets respond quite favorably to the cooling conditions of late summer to fall—which is perfect because I respond quite favorably to eating beets!

Photo

Raw, juiced or cooked—beets provide energy-boosting and heart-healthy benefits. Naturally high in nitrates (which improve blood flow to the muscles by helping blood vessels dilate), beets also serve up a healthy dose of folate, iron, fiber, vitamins C and K and betaine. Golden beets in particular, provide a valuable source of the carotenoid, lutein. Lutein is known as the “eye” vitamin because of its ability to filter out certain types of harmful light wavelengths and to act as an antioxidant; maintaining and protecting healthy retinal cells.

photo 1

With so much to love about beets, it’s easy to make the most of beets’ incredible health benefits. Inspired by not only the bounty of golden beets at my disposal, but also my love of tarte Tatin—I decided to try my hand at making this traditional French dish with a savory and healthful twist.

Photo6

In just one bite, my husband was smitten. I have to admit, I was a little apprehensive (at first) when making this tarte. I wasn’t sure how in the world I was going to take a traditionally butter and cheese laden dish (as many savory tartes seem to include) and still make it taste incredible! In fact, this is the first tarte I have ever made that has contained absolutely no dairy or eggs! It turned out even better than I could have imagined—thanks to the amazing chickpea, fresh herbs and of course the unbeatable, beet!

Photo

Whether you’re dishing up beets fresh from your own garden or from the grocer, I hope you enjoy this late summer dish!

Print

Golden Beet Tarte Tatin

  • Author: Homegrown Provisions
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Yield: 4 1x
  • Category: Vegan, Vegetarian, Gluten-Free
  • Cuisine: Lunch, Dinner

Description

Perfect anytime, this savory golden beet tarte Tatin provides a wonderful late summer dish for lunch or a light dinner.


Scale

Ingredients

Tart Crust

  • 1/2 cup quinoa flour
  • 1/3 cup buckwheat flour
  • 1/3 cup corn starch
  • 2 tsp chia seeds
  • 1 stick Earth Balance butter (8 tbsp) diced
  • 1/4 tsp salt
  • 6 tbsp cold water

Filling

  • 4 golden beets (rinsed and scrubbed + tops and root ends removed)
  • 1 small red onion (peeled and diced)
  • 15 oz can of chickpeas (drained and rinsed)
  • 1 tbsp nutritional yeast
  • 1 tsp orange juice
  • 1 tsp salt
  • 1 tsp apple cider vinegar
  • 2 tsp dijon mustard
  • handful of fresh parsley (rinsed/washed)

Instructions

  1. Preheat the oven to 400 degrees F.

Prepare the beets

  1. Wrap each beet in tin foil and place in preheated oven for about 45 minutes.
  2. While beets are cooking, prepare the crust and filling.
  3. Once beets have cooked, allow them to cool. Peel and thinly slice them. Set aside.

Tart Crust

  1. Place all ingredients except for water and Earth Balance in a food processor. Pulse lightly to mix and then add in the Earth Balance and pulse until butter is well integrated and no larger than the size of small peas.
  2. Add the water to dough and pulse until the dough begins to form. Take a bit of dough and press in between your fingers to see if it will stick. You may need to add a tad bit more water to the dough if still dry.
  3. Transfer dough to a flat surface and knead. Form into a flat disk, wrap in parchment paper and chill (refrigerate) for about 30 minutes.
  4. You can work on making the filling at this time.
  5. Once dough has chilled, remove from parchment paper (set aside and save) and place in tart pan. Use a spatula or fingers to spread evenly throughout the pan.
  6. Place parchment paper on top of crust as a cover with pie weights or dried beans (or lentils) on top of paper and blind bake for 20 minutes.
  7. Remove parchment and beans/weights/lentils and bake for another 10 minutes.

For the filling

  1. Saute onion in a medium pan over medium heat (you may wish to add a little olive oil to help saute). Set aside.
  2. Place all filling ingredients (except for beets and onion) in a food processor and whirl away!
  3. Remove mixture from food processor and place in a medium size bowl. Fold in onion.

Assembly

  1. Place filling mixture on top of prepared crust. Spread evening. Layer/top with sliced golden beets.
  2. You may wish to heat the entire tart in the oven for just a few more minutes (about 2-3) until warm.

Notes

Crust and recipe adapted from one of my favorite food blogs.
http://www.cannellevanille.com/gluten-free/a-beetroot-tarte-tatin-and-a-rainbow-of-colors/

 

 

 

 

 

 

 

August 21, 2014

RELATED POSTS

LEAVE A COMMENT