We get soooo many beets throughout the year with the Rainshadow CSA. I honestly love the holy living hell out of them, but many find themselves overwhelmed with the sheer amount, or have no idea what to do with them outside of one or two recipes. I wanted to try to come up with something a little different. Since we are transitioning into the fall, and the nights are getting just crisp enough to turn on the oven, I felt inclined to gear you up for fall with this little gem… And I must say, my friends and family think it is a home run and will give any pumpkin pie a run for its money. I have even heard it called better than that familiar fall favorite (oh no she didn’t!)
For the Crust:200g Rainshadow Whole Wheat Flour
For the Filling:350g Cooked and peeled beets, pureed
To make the crust:
To make the puree:
To make the tart:
Voila! Beet and Meyer Lemon Tart. I think it is truly badass topped with creme fraiche and Meyer lemon zest, but I know some prefer it with traditional whipped cream.