Gluten Free Beet Greens Tart
Remember when I was wondering what to do with my beet greens? Last night I decided to saute them up for a savory tart. It was gorgeous, with bright green leaves and ruby red stalks. I wish I could tell you what it tasted like, but I’ve got a cold and have lost my sense of taste, so all I can say is that it has great textures! Though Agus liked the way it tasted.
1 Gluten free pie crust
2 small Yellow onions, diced
1 bunch Beet greens, chopped (keep stalks and leaves separately)
2 cups Goat cheese, shredded (I used feta)
4 Eggs, beaten
Sea salt, Pepper, Olive oil
Preheat oven to 350°F/18o°C.
Prepare dough for pie crust and chill while you dice, shred, and beat all ingredients for the pie filling.
Saute onion in olive oil until just translucent. Season with salt and pepper. Add the stalks of the beet tops and cover to steam for about 10 minutes. During this time, remove pie crust from fridge and roll out or press into pie pan. (I usually do a combination of both: I roll a little and then press it out when it gets difficult).
Add the beet leaves, and cover to steam an additional 5 minutes.
Remove from heat, and add shredded cheese, mixing well. Pour immediately into the pie crust, then pour the beaten eggs on top.
I actually had a bit of leftover dough from the crust, so I made a couple of leaves for the top of the tart. This was a bit more challenging than I had anticipated, and had to re-roll the dough a couple of times to re-cut the leaves, as gluten free dough is a bit fragile.
Here’s the tart before it went into the oven:
And here it is coming out, ready to serve:
Isn’t it pretty? And did you know that the beet tops/greens are actually even healthier than the beets themselves? According to Medicinal Food News, they are high in Vitamin A, calcium, and potassium. I’m thinking they should be high in folic acid also because, well, they’re green and leafy. But that’s not mentioned, though they say that the roots are high in folic acid.
So now you know what to do with beet greens! Enjoy!