Savory beetroot tart with rhubarb
Isabel Boerdam is the founder of National Meat-Free Week, but what do we eat during that week? Luckily, she has also written a killer vegetarian cookbook, so you’ll never run out of inspiration. This is one of our favorite recipes from the Vegabijbel.
Isabel writes that her passion for cooking began with, yes indeed, baking pies. Apple pie, chocolate pie and rhubarb pie. She knew the recipes by heart and made them every week. The whole neighborhood was treated to pie and she kept on baking. By now, her love of sweet bakes has disappeared, but she can still make a good rhubarb pie. Now combined with beetroot.
Method for the nut pie crust:
1. Preheat the oven to 180 °C. Put all the ingredients in a mixing bowl and knead into a smooth dough. Press the dough into a medium-sized greased springform pan and spread it evenly over the bottom and sides.
2. Prick holes in the base with a fork. Bake the base in the oven for 15 minutes. You can then fill the base.
Method for the beetroot tart:
1. Heat some oil in the stew pan and sauté the red onion until translucent. Add the sugar, water and thyme and bring to the boil. Simmer the onions until the water has evaporated.
2. Add the beetroot and rhubarb to the pan with the onions and stew for 5 minutes over low heat.
3. Preheat the oven to 180 °C. Spoon the mixture onto the nut pie crust and bake the tart for 30 minutes until golden brown.
4. Remove the beetroot tart from the oven and leave to cool for 5 minutes before carefully removing it from the springform pan. Cut the tart into slices and divide them among the plates.
Title: Vegabijbel
Author: Isabel Boerdam
Price: €31,99
Publisher: Carrera Culinair
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