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Beet and Spinach Tarte

Beet and Spinach Tart

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12
  • Category: Brunch, Lunch, Dinner
  • Cuisine: Vegan, Gluten Free

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.
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