Rosy Beet Tart with Horseradish Swirl
On a recent visit to see my parents I was at the peak of a major pastry phase. So when I discovered a gleaming shelf of preserved garden beets in the basement storage closet, I became slightly obsessed with getting them into some sort of pastry shell. I discovered the answer lies in the shell itself, which is made up fresh ground oats and whole wheat flour. Nestled inside, the velvety beet filling is earthy, sweet, and swirled through with horseradish cream. (Photo Source: Josie Braaten)
| Yield: 8 slices | Time: 1 hour |
Ingredients
Pastry shell
3/4 cups rolled oats
3 tablespoons whole wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt (omit if using salted butter)
3 tablespoons vegan butter (cold, rough chopped)
1 tablespoon water
2 teaspoons white vinegar
Beet filling
2 cups (16 oz.) cooked beet (cubed & dried)
1 tablesoon olive oil
1 medium shallot or ¼ cup red onion (minced)
2 cloves garlic minced
¼ teaspoon salt
Horseradish swirl
2 tablespoons ‘prepared’ horseradish or 1 tablespoon fresh grated
1 tablespoon unsweetened, dairy-free yogurt (excluding coconut)
1 ½ teaspoons Dijon mustard
1 teaspoon maple syrup
Preparation
For the short-crust pastry shell
Pre-heat oven to 350 degrees. In a blender or food processor, pulse the oats, flour, salt, and baking soda until the mixture is fine (resembling all-purpose flour).
In a medium mixing bowl, rub the butter into the flour mixture until no lumps remain.
In a small mug or mixing dish, combine the water and vinegar.
Slowly drizzle the vinegar solution over the flour mixture and knead gently, until the dough forms a ball. Stop adding the vinegar solution as soon as the dough comes together to avoid over-hydrating.
Press the pastry dough into the tart pan by breaking off small pieces of the dough ball. Make sure the dough is smooth, even, and comes all the way up to the edge of the pan.
For the beet filling
If using canned or jarred beets, drain and dry off (using paper towels to avoid staining) before using. Bring a small saucepan to medium heat, and add the olive oil. Sauté the shallot and garlic until translucent. Remove from heat.
Using an immersion blender or food processor, purée the beets, garlic, and shallot until smooth. Cover lightly and move to the fridge to chill and thicken.
For the horseradish swirl
In a small mixing bowl, whisk together the horseradish, yogurt, Dijon mustard, and maple syrup. Set aside.
To assemble the tart
Drain off any liquid that may have collected on the surface of the beet mixture. Pour the mixture into the tart shell, and using a rubber spatula, smooth the surface. Drizzle the horseradish swirl over the surface of the tart, and use a skewer or butter knife to swirl it in without mixing.
To bake
Bake the tart for 30 to 35 minutes, or until the surface just starts to crack.
To serve
Let rest for 10 to 15 minutes. If using a tart pan, remove the rim and place on a flat serving plate. If using a quiche pan, serve from the pan.
Slice into 8 triangles. Serve alongside fresh pea shoots or arugula.
Zero waste tips
Use leftover horseradish sauce as a zesty dipping sauce for roasted cauliflower or potato wedges. Save in a sealed jar in the refrigerator for up to two weeks.
If using canned beets, save the beet juice to use later in smoothies or soup bases. Save in a sealed jar in the refrigerator for up to two weeks.