Beet Green Tart with Spring Vegetables

By Kathleen Korb | April 21, 2013
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slice of beet green tart

Turning beet greens into an earthy pesto is an easy way to spread beet love to those who may not appreciate the root ends, and just a small amount of shaved and chopped spring vegetables bring big fresh flavors to this simple tart (this is a great way to use the odds and ends of spring veggies in your CSA box).

Hands-on Time: 15 minutes
Total time: 40 minutes
Servings: 4

INGREDIENTS

    For the Pesto
  • 3 cups (packed) beet greens, woody ribs removed, and rinsed well (plus enough parsley to equal 3 cups total of greens)
  • 1/2 cup toasted walnuts
  • 2 small or 1 large clove garlic
  • 1/2 teaspoon sea salt
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil 
  • For the Tart:
  • 1 sheet puff pastry, thawed according to package directions
  • Olive oil
  • 2 to 3 baby leeks (sliced on the diagonal) or shallots (diced
  • 2 stalks green garlic, or 2 small cloves of garlic
  • 2 cups shaved spring vegetables (mix of asparagus, carrots, onions, etc.)
  • 1/2 cup goat cheese
  •  

INSTRUCTIONS

  • 1. Preheat oven to 400°.
  • 2. Blanch the cleaned greens in a large pot of salted water and transfer to an ice bath to cool. When cool, drain and squeeze tightly to remove most of the moisture.
  • 3. Warm the nuts in a pan on the stovetop until fragrant but not toasted.
  • 4. Toast the whole unpeeled garlic clove in a pan over medium heat on the stovetop for 4 minutes to soften and mellow. Mash garlic with the sea salt to form a paste.
  • 5. Add garlic paste, greens and walnuts to a food processor and pulse until finely chopped. Add cheese and oil and pulse to combine. Thin with a little water if needed to be spreadable. Season to taste with salt and pepper.
  • 6. Roll the puff pastry on lightly floured parchment paper. Poke the entire surface of the tart every inch with the tines of fork. Slide onto a baking sheet and prebake the crust for 15 minutes, until golden brown. Remove the crust from the oven, and let the pastry deflate.
  • 7. While the crust bakes, sauté the leeks and green garlic on low heat in olive oil until soft.
  • 8. With the heat off, toss the shaved vegetables in the pan to combine. Season with salt and pepper.
  • 9. Spread pesto to  ightly cover tart. Top with shaved and sliced veggies. Add goat cheese crumbles.
  • 10. Return the tart to the oven and bake for 10 minutes, until the vegetables and cheese just begin to brown.
    11. Season with salt and pepper, slice and serve.

     

    Related recipes:

    Beet Chips with Dill and Horseradish Créme Fraiche
    crispy beet chips
    Beet Chips with Dill and Horseradish Créme Fraiche Beets, dill and horseradish are a classic and time-honored combination, and the addition of crème fraiche brings all the flavors together. Try to use a variety of beets for this recipe, including golden and Chioggia, which results in an especially colorful presentation. Click here for recipe.

    Beet Relish Crostini with Fromage Blanc
    beet relish crostini
    The diced beets in this relish begin to sparkle like ruby jewels when spooned on top of the fromage blanc, making these crostini a great beet conversation starter. Bonus: This relish is very versatile; its lightly pickled flavor pairs well with most seafood or meats. Click here for recipe.

     

    Beet Green Pesto Tart with Spring Vegetables was published in the Spring 2013 issue of Edible San Francisco Magazine. © 2013 Edible San Francisco.

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