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.


Recipe Summary

20 mins
1 hr 10 mins
30 mins
2 hrs
1 spring-form pan


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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).

  • Wash chopped beet greens and drain well.

  • 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.

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

  • 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.

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

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

  • 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.

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

Editor's Note:

This recipe was submitted by Blue Kale Road in collaboration with the OxBox Project: food bloggers creating delicious recipes featuring Oxbow Farm vegetables.

Nutrition Facts

280 calories; protein 8.7g 17% DV; carbohydrates 24g 8% DV; fat 17g 26% DV; cholesterol 106mg 35% DV; sodium 387.6mg 16% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
3 stars because it was time consuming and not fantastic. Bottom line I think the beets were over powering. Without them the flavor was good. I had to use chard because my beet greens were no good. I think that only affected the flavor in a better way. The puff pastry was very difficult to mold to a round pan. Not sure a spring form pan was necessary and a square or rectangular pan would’ve been much easier To form the pastry to. The pastry after baking was half way down the sides of the pan even though it started out even with the top after rolling and piecing it together in some places. Added the ceramic balls to the bottom but didn’t have enough to fill the entire pan but it actually didn’t say to do so. So I wasn’t able to use all the egg mixture and could’ve used 1 less egg and 1 cup of milk. Probably would not make again. Read More