Tuesday, April 17, 2012

Savory Roasted Beet and Green Garlic Almond Tart


It is not a secret that I love beets...I eat them almost every day and try and sneak them into everything including desserts.  But there was no hiding them with the tart I made last weekend, they were one of the stars!  I got the idea from one of my favorite restaurants Sapor Cafe in Minneapolis who has featured "Beetza" (beet pizza) on their menu for quite some time and it is delicious!  However, I wasn't making a pizza here, just a savory tart with lovely beets atop it. 


I wasn't going to include any cheese however, because I decided to go the vegan route this time.  I had picked up some green garlic at the store and I thought it would make a delicious almond cream to go beneath the beets on the tart. 


Afterall, why not feature some spring veg that is only in season a short time!  I am a lover of all things garlic so I couldn't resist!  I made a simple almond crust which I knew would be buttery but not overpower the ingredients that topped it.  For the almond cream, (I know it is not exactly cream, but it was rich and delicious so that is what I am calling it) I used toasted almonds combined with the green garlic, olive oil, some almond milk to make it silky and a little sea salt for good measure.  It was delicious, and it is a wonder it made it into the tart shell, because I couldn't stop tasting it! 


I topped the almond cream with beets I had roasted earlier, and simply drizzled them with a little olive oil and sprinkled them with a touch of sea salt.  When the tart came out of the oven, it was beautiful and a sight to behold.  


I sprinkled it with thyme, and was about to carry it over to the table to photograph it when....SPLAT!  It slipped out of my hands and onto my kitchen floor.  I admit some choice words may have escaped my mouth...and as I fought off crying, all I could think of was I just put a lot of love into this pile on the floor...But since I am not one to give up, and I wanted to share the recipe with you all, photos and all, because I knew it was delicious (I tasted some that wasn't touching the floor), I remade it.  No use crying over dropped tart afterall, and it was worth it! 


The second one was just as delicious...the crust was buttery, the nutty almond cream was savory with green garlic and rich on the tongue, and the beets were sweet as they should be!  It was wonderful and heavenly to this beet lover!  If you would like to experience it for yourself, I have included the recipe! 


Savory Roasted Beet and Green Garlic Almond Tart
Makes 1 8 inch tart

Almond Cream:
1 Tbsp olive oil
3 green garlic stalks, sliced
1 cup toasted whole almonds
1/4 tsp sea salt
1/4 cup almond milk

Crust:
1/2 cup plus 1 Tbsp whole wheat pastry flour
1/2 cup plus 1 Tbsp almond flour
1/4 tsp sea salt
4 Tbsp cold Earth Balance butter
1 large beet, roasted*, halved and sliced thinly
To make almond cream, heat 1 Tbsp olive oil in a non-stick pan and add garlic and sautee until tender, a few minutes.  Add to a food processor along with almonds, sea salt and 1/4 cup almond milk and puree until very smooth.  Set aside. 
To make the crust, combine all ingredients in a bowl and mix with your hands until it starts to come together into a ball.  Press the mixture into the bottom and up the sides of a 8 inch tart pan.  Bake at 375 for 15 minutes, and remove from oven.  Spread almond cream over the bottom of the tart, then top with beet slices in a decorative circle.  Spread beets with olive oil and sprinkle with sea salt, and bake for 40 minutes.  Let cool about 10 minutes, then remove from pan and let cool on a rack before serving.   
*For roasted beets, preheat oven to 475 degrees and wrap beet in foil. Roast until tender, about an hour or more.  Let cool, and peel off skin.

16 comments:

  1. Give me a tart, and I'm one happy girl. I don't love beets as much as you do, but I totally want to give this a try. It looks amazing! Thank you for sharing, sweet friend.

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  2. I'm not a beet fiend but this would make husband-person so happy - it would be worth making twice! The thing about beets is - they are so gosh-darn pretty! Now wherever did you score green garlic? Looking for it!

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  3. I haven't jumped on the beet bandwagon yet but maybe I'll give it another chance with this gorgeous tart!

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  4. Baking with beet is something i need to try. I love savory tarts and this one is quite a unique combination. One that I'd like to try.

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  5. Impressive! The vibrantly royal red that beets lend to a dish are always welcome. They contrast wonderfully with the golden tart crust here. Delicious!

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  6. Wow what an amazing tart Amy! Always surprising us with your amazing work.

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  7. Wow, this sounds like such an unusual and strikingly flavored tart, I'd absolutely love to try it :)

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  8. this looks so beautiful and delicious, i definitely need to try this!

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  9. This does have your trademark of creativity and culinary smarts! I am not a big fan of beets but I am drawn to this dish. The notes of flavor really do intrigue. Wish I had a slice to try. Great post!

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  10. Looks wonderful! I have to try it!

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  11. It is so nice to see a tart without the cheese! I believe that these veggies have so much flavor and aromas that cheese is just not necessary to enhance them! Beautiful tart!

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  12. Wow, what a creative and beautiful way to serve up beets - I'm so impressed. And I will never think of beets the same way again... I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it's a pleasure to be following your creations…

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  13. Another lovely tart! The beets make it look stunning!

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  14. I love that you made this tart vegan! Seems like every tart recipe I see has some sort of cheese in it. Glad to know I'm not the only clumsy blogger :P Good on you for remaking it, I probably would have sat on the ground crying while scooping up pieces from the floor into my mouth. haha

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  15. Hi Amy!

    My name is Rebecca and I'm one of the Editors at HuffPost Taste. I'm working on a roundup of some of our favorite green garlic recipes, and would love to feature a photo from this post, pending your permission. We'll link back to your original post for the recipe.

    Would you mind just letting me know whether you'd like us to credit the photo to your name or your blog's name? You can reach me at rebecca.orchant (at) huffingtonpost.com. Thanks very much!

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    1. Of course you can Rebecca! You can credit it to my blog's name.

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