Crispy Beet Tart
You can prepare the parts a day or two ahead of time and assemble a few hours before cooking. This is best served warm.
Servings Prep Time
4-6appetizer servings 20minutes
Cook Time
20minutes
Servings Prep Time
4-6appetizer servings 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Heat your oven to 350 degrees F.
  2. Pre-cook your beets. Wrap your beets in tin foil and then bake until a fork can pierce the beets easily.
  3. Put your soaked cashews in your food processor and process until mixture is smooth and creamy. Add the nutritional yeast, 2 Tablespoons lemon juice, rosemary, garlic, and water. Process until smooth. Adjust seasonings. Put aside while you prepare to construct! You can make this a day or two ahead!
  4. Prepare your beets by slicing evenly and thinly. Season with a little salt and pepper.
  5. When you are ready to bake this, defrost the phyllo pastry as directed on the package.
  6. Heat your oven to 350 degrees F. and get out a 9 by 13 inch pan.
  7. Brush a little butter on a pie pan and then lay a sheet of pastry over your pan. Brush this with a little butter and then repeat until you have 6 layers. You don’t need to butter the last sheet.
  8. Spread a layer of herbed cashew cream over the pastry about 1/4 inch thick. (A little thicker is good, too!)
  9. Lay your thinly sliced beets over the filling and drizzle with a mixture of lemon juice, balsamic vinegar, roasted garlic and salt and pepper. Save a little to brush on after the baking.
  10. Bake in the oven until pastry is a rich golden brown, around 20 minutes. You could decorate with a sprig of rosemary! Serve warm! Enjoy!
Recipe Notes

I have found it very useful to pre-soak the cashews overnight and then freeze in two cup quantities. This makes it so easy to make a  cream sauce or a filling like this without the wait! I also plan to try this making individual tarts so that it is a crispier version of this beety treat!

There are really beautiful beets out there! The pinwheel ones are spectacular! We like to grow our own to enjoy the variety!