Beet, Greens, and Zucchini Tart recipe

All Recipes Best Recipe Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Ingredients

4 beets (with greens), beets trimmed and greens chopped
1 sheet frozen puff pastry, thawed
1 tablespoon olive oil
1 onion, diced
1 large zucchini, diced
1 small red jalapeno pepper, minced
¼ cup roughly chopped basil leaves
5 eggs, lightly beaten
1 ½ cups milk
¾ teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper, or to taste

Nutrition Info

279.5 calories
carbohydrate: 24 g
cholesterol: 106 mg
fat: 17 g
fiber: 2.6 g
protein: 8.7 g
saturatedFat: 4.6 g
servingSize: -
sodium: 387.6 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Wrap beets in aluminum foil to make a packet.

  2. Place packet in the oven and roast until beets are softened but still firm, about 20 to 25 minutes. Remove from oven and set aside to cool. Raise oven temperature to 400 degrees F (200 degrees C).

  3. Wash chopped beet greens and drain well.

  4. Roll puff pastry to fit the bottom and sides of a 9-inch spring-form pan, trimming as needed. Prick bottom pastry in a few places with a fork, line the pastry with aluminum foil, and cover with pie weights or dried beans.

  5. Bake pastry for 10 minutes and remove from oven. Remove foil and weights. Reduce oven temperature to 325 degrees F (165 degrees C).

  6. Heat olive oil in a large skillet over medium heat. Add diced onion, zucchini, and jalapeno, cook and stir until onion is translucent and vegetables begin to soften, about 5 minutes. Stir in beet greens until they begin to wilt. Remove skillet from heat and mix in basil.

  7. Whisk eggs and milk together in a bowl. Season with salt and pepper.

  8. Slip the skins off the beets and cut into 1/4-inch slices.

  9. Arrange zucchini-greens mixture evenly over the bottom of the pastry. Lay beet slices over the top. Slowly pour egg-milk mixture over beets, taking care not to overflow edge of the pastry.

  10. Bake in preheated oven until tart is puffed and firm, 40 to 50 minutes. Let cool for 1/2 hour before slicing.

Recipe Yield

1 spring-form pan

Recipe Note

This gorgeous tart emerges puffed and golden from the oven, with a warm scent of veggies and buttery crust. It makes a delightful supper on a hot evening. Serve warm or at room temperature with a salad. The tart can be made ahead and served later at room temperature.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Beet, Greens, and Zucchini Tart, simple recipe Beet, Greens, and Zucchini Tart, recipe Beet, Greens, and Zucchini Tart, recipe Beet, Greens, and Zucchini Tart, Beet, Greens, and Zucchini Tart recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe beet,, , easy recipes , baking , tasty recipe best recipes