One of summer’s great treats is the rainbow of colours found in bunched beets. This tart gives you the perfect chance to show off the colours and patterns of these tender summer beets while taking advantage of fresh herbs and onions also found at the market stall. Look for golden (yellow), chioggia (pink), and red beets at our markets and don’t toss those tops; they’re great cooked up like spinach or chard (we love cooking beet greens in this warm salad with mushrooms)!
2 cups raw cashews, soaked in warm water 30-60 minutes
1 tablespoon fresh thyme
1 large egg OR flax egg (1 tbsp ground flax + 1 tbsp water, mixed and let to sit 15 mintues)
1 bunch of beets, thinly sliced (a mix of colours makes it pretty)
salt and pepper
1 tablespoon butter or oil
1 small fresh onion, diced
Preheat your oven to 400F.
Stir together the garlic, 2 tablespoons of the parsley, red pepper flakes, 1/3 cup olive oil, water, and almond flour/meal. Press into an oiled 9″ pie or tart pan, using your fingers or the back of a spatula, until the crust evenly covers the bottom and up the sides.
Bake about 15 minutes, until crust is lightly golden.
Heat 1 tbsp butter/oil in a pan on medium heat and cook onion until translucent. Add salt and pepper to taste, and thyme.
Drain cashews and stir into onion mixture and add the egg/flax egg. Blend/purée until smooth.
Spread the purée evenly across the crust, then layer with thinly sliced beets (avoid a lot of overlap; those spots may not cook through) and a pinch of salt.
Bake in oven until beets are shriveled and cooked; about 30-40 minutes.
Serve garnished with parsley!
Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.