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Beet and Spinach Tart

This vegan Beet and Spinach Tart is a baking addiction that you won’t be able to resist. Absolutely stunning, combining the flavors of the vegetables with an amazing homemade vegan Parmesan. This one will become an absolute staple in your house.

Closeup from the side to the Beet and Spinach Tart

I know I have been complaining a lot about a busy time with lots to do recently. Now, there was a change of pace with some holidays here and I used the long weekend to relax a bit.

I was a bit surprised about myself that the idea of relaxing immediately sparked the desire to try my hand at cooking something challenging. Something that might take a couple of more steps than usual and something that I’m often struggling with a bit.

One large piece of the Beet and Spinach Tart taken out, on a serving plate.

Baking. That’s it. When there is one thing I’m usually not that good at, it’s baking. Sure, it comes out nicely most of the time but I still feel as if it takes a lot of effort. Still lots better than what I was able to do before I started my cooking journey, as you can read on About Contentedness Cooking.

Other things just come much more naturally to me. In any case, I had bought these beautiful fresh beets and fresh spinach at the farmers’ market earlier and they were just teasing me to use them.

Ok, this was the perfect opportunity to try my hands at a savory tart! It’s supposed to be full, rich, and beautiful! With lots of flavors combined layer by layer. And that’s how my Beet and Spinach Tart came into life.

Side view on a slice of Beet and Spinach Tart showing the different layers inside.

That is quite a job. So it had to be a gluten-free and vegan dough, first. This one I tackled very basic: a mix of buckwheat and oat flours, water, plant-based milk. But what about the layers? One with spinach, very briefly fried in olive oil with a bit of garlic, and one with cooked and grated beet root was a given. Both going on top of the crust. But can that be all? It seemed like something was missing.

Yeah, I needed a third layer component separating the other two. Also, that layer needed to give the tart some extra firmness once baked. Cooked beet root and spinach alone are a bit soft and so the tart might have turned out somewhat floppy. I noticed before that a tofu-based filling does exactly that after baking. Taking a good amount of tofu, adding olive oil, garlic, vinegar, tamari, and some additional spices, running it through the blender, I was good to go.

After putting down all the layers, one extra topped it off. A cashew parmesan made from cashews and nutritional yeast. After that, the blender was finally off the hook. I decided to add the cashew cheese after about half of the baking time so that it doesn’t burn.

Collage of two pictures of the Beet and Spinach Tart with the recipe title text.

And here it is: My Beet and Spinach Tart. It tastes absolutely gorgeous and is very filling. It sustained me for a whole long weekend. Do you think it was worth the effort? Should I do more baking? 😉 Let me know on Facebook or Instagram with a tag. Cheers, Florian.

Beet and Spinach Tarte

Beet and Spinach Tart

Yield: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This vegan Beet and Spinach Tart is a baking addiction that you won't be able to resist. Absolutely stunning, combining the flavors of the vegetables with an amazing homemade vegan Parmesan. This one will become an absolute staple in your house.

Ingredients

For the Tofu Filling:

  • 32 oz (900 g) tofu
  • 9 Tbs extra virgin olive oil
  • 4 Tbs lemon juice
  • 3 Tbs apple cider vinegar
  • 2 Tbs balsamic vinegar
  • 6 cloves garlic
  • 1 Tbs tamari
  • 1 Tbs maple syrup
  • salt, pepper to taste

For the dough:

  • 2 cups (250 g) buckwheat flour
  • 2 cups (200 g) gluten-free oats
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1 cup (240 ml) plant-based milk
  • 5 Tbs coconut oil
  • 1/3 cup (80 ml) water
  • salt to taste

For the cashew parmesan:

  • 1/2 cup (65 g) cashews
  • 2 Tbs nutritional yeast
  • pinch of salt (optional)

For the beet root:

  • 10 medium sized beet roots

For the spinach:

  • 8 oz (250 g) fresh spinach
  • 3 garlic cloves
  • 1 Tbs olive oil

Instructions

For the Tofu filling:

  1. Add all ingredients to a blender and process until smooth and creamy. Store cool.

For the dough:

  1. Grind the gluten-free oats to a flour, using a blender.
  2. In a large bowl, first add the dry ingredients, then water. Add milk bit by bit, mix and continue until the dough has a slightly sticky consistency.

For the cashew parmesan:

  1. Use a blender to process all ingredients to a parmesan like texture.
  2. For the beet root:
  3. Bring slightly salted water to a boil and cook the beets for 45-60 minutes. Carefully check with a knife if they are done. Set aside.
  4. When cool, peel them and grate them coarsely. Use a colander to remove excess liquid.

For the spinach:

  1. Heat olive oil in a skillet. Add the spinach and squeezed garlic. Fry for 2-3 minutes max.

For making the tart:

  1. Preheat oven to 390°F (200° C).
  2. Prepare a round 10 in spring form either with parchment paper or with oil. Add the prepared dough and distribute it evenly so that it covering the bottom plus at least half of the side walls. Use a fork to make some hole into the dough. Then bake for about 15 minutes. Remove from the oven.
  3. Transfer the spinach to the spring form and cover the crust. Next add half of the tofu filling, followed by half of the beet root. Repeat.
  4. Bake the tart for 30 minutes, then add the cashew cheese on top. Continue baking for another 20-30 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 349Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9.4gCholesterol: 0mgSodium: 552mgCarbohydrates: 20gFiber: 3.4gSugar: 3.1gProtein: 15g
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Pongodhall

Tuesday 27th of March 2018

It’s a wonderful pie but.... Is there any way to replace the tofu with chickpea flour mix (as I have to for quiches)the amount please? I’m a bit flummoxed as to how to organise the actual amount to get it correct

Florian

Tuesday 27th of March 2018

Hi Pongodhall! I've never tried that before, but I would say stick to tofu whenever you can. Chickpea flour won't work for the taste and texture. Let me know if you give this a try with chickpea flour. I'm curious about your experience.

Mira L

Tuesday 9th of June 2015

Looks beautiful! And of course delicious! Very creative idea! Pinned!

Florian @ContentednessCooking

Wednesday 10th of June 2015

Glad you like the tart, Mira and thanks for pinning! :)

Lorelai @ Life With Lorelai

Monday 8th of June 2015

YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/06/04/home-matters-linky-party-40/ :)

~Lorelai Life With Lorelai

Florian @ContentednessCooking

Monday 8th of June 2015

Glad you like the recipe, Lorelai! Will have to check this out!

Manila Spoon

Friday 5th of June 2015

Can I take that delicious slice. please? Wow, I almost thought it was dessert as it looks so awesome and am sure it's bursting with delicious flavors! Love it!

Florian @ContentednessCooking

Friday 5th of June 2015

You're welcome, Abigail! :)

travelanimalDr

Thursday 4th of June 2015

Wow, I look forward to trying this myself. The photography looks amazing and the food looks phenomenal. I am a sucker for healthy vegan meals.

Florian @ContentednessCooking

Friday 5th of June 2015

Glad you like the recipe and the pictures! I'm pretty sure this tart is to your taste!