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

  • 2 Tbsp. Maple syrup

  • 100g Butter, frozen, shredded with cheese grater or food processor

  • 1 Pastured Rainshadow Egg

  • Juice of 1/2 Meyer Lemon

For the Filling:350g Cooked and peeled beets, pureed

  • 4 oz Heavy whipping cream

  • 2 Pastured Rainshadow Eggs

  • 3 oz Molasses

  • 3 oz Maple syrup

  • 3 Tsp. Pumpkin pie spice

  • Zest of 1 Meyer lemon

To make the crust:

  • Either by hand with a pastry cutter, or with the food processor (so much easier), mix the flour and shredded frozen butter until it is in fine crumbles.

  • Mix together the maple, egg, and lemon juice.

  • Add liquid mixture to dry mixture and kneed into a dough. Do not overwork it.

  • Wrap the ball in cling film and place in the fridge for at least an hour.

To make the puree:

  • Throw all the puree ingredients into a blender and make a smooth puree.

To make the tart:

  • Preheat the oven to 400F

  • Roll out chilled dough on a floured surface until about 3 or 4 mm thick.

  • Place the crust in a tart or pie pan and trim the edges. There will be extra crust to fill in any tears or imperfections. Cover with parchment paper and fill with dried beans or pastry weights.

  • Bake for 10 to 15 minutes or until just cooked through.

  • Remove parchment and weights and fill with beet puree.

  • Reduce heat to 350 and return the tart to the oven. Bake about 40-45 minutes until the pie is set (slight giggle in the middle, but not liquidy)

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.