How is the tofu filling prepared for this tart?

All tofu filling ingredients, including tofu, olive oil, lemon juice, vinegars, garlic, tamari, and maple syrup, are blended until smooth and creamy.

What makes the crust for this tart gluten-free?

The crust is made from a blend of buckwheat flour and gluten-free oats, which are ground into a flour before mixing with non-dairy milk, coconut oil, and water.

How do I make the cashew parmesan for this recipe?

Simply blend cashews, nutritional yeast, and an optional pinch of salt until it reaches a Parmesan-like texture.

What's the best way to prepare the beets for the tart filling?

The beets are boiled until tender, then peeled, coarsely grated, and excess liquid is removed using a colander before being layered into the tart.

Can I prepare any components of this tart ahead of time?

Yes, the tofu filling can be prepared and stored in the refrigerator to cool, and the cashew parmesan can also be made in advance.

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Beet and Spinach Tart With Cashew Parmesan
[Vegan, Gluten-Free]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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A vibrant slice of vegan Beet and Spinach Tart, showing creamy tofu filling, grated beets, and sauteed spinach, topped with cashew parmesan.

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Beet and Spinach Tart With Cashew Parmesan [Vegan, Gluten-Free]

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This savory tart is fit for any meal. It starts with a crust of buckwheat and oats followed by garlicky spinach, a creamy tofu filling, a layer of shredded beets, and finally, a cheesy layer of cashew Parmesan. Each layer brings its own flavors and textures to this multi-layered, show-stopping... Read More

Ingredients You Need for Beet and Spinach Tart With Cashew Parmesan [Vegan, Gluten-Free]

For the Tofu Filling:

32 ounces tofu
1/2 cup, plus 1 tablespoon extra virgin olive oil
1/4 cup lemon juice
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
6 garlic cloves
1 tablespoon tamari
1 tablespoon maple syrup
Salt and pepper, to taste

For the Crust:

2 cups buckwheat flour
2 cups gluten-free oats
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1 cup non-dairy milk
1/4 cup, plus 1 tablespoon coconut oil
1/3 cup water
Salt, to taste

For the Cashew Parmesan:

1/2 cup cashews
2 tablespoons nutritional yeast
A pinch of salt (optional)

For the Filling:

10 medium-sized beets
8 ounces fresh spinach
3 garlic cloves
1 tablespoon olive oil

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How to Prepare Beet and Spinach Tart With Cashew Parmesan [Vegan, Gluten-Free]

To Make the Tofu Filling:

Add all ingredients to a blender and process until smooth and creamy. Store in refrigerator to cool.

To Make the Crust:

Grind the gluten-free oats to a flour using a blender.
In a large bowl, first add the dry ingredients, then water. Add milk bit by bit, mix, and continue until the dough has a slightly sticky consistency.

For the Cashew Parmesan:

Use a blender to process all ingredients to a Parmesan-like texture.

To Make the Filling:

Bring slightly salted water to a boil and cook the beets for 45-60 minutes. Carefully check with a knife if they are done. Set aside.
When cool, peel them and grate them coarsely. Use a colander to remove excess liquid.
Heat olive oil in a skillet. Add the spinach and squeezed garlic. Fry for 2-3 minutes maximum.

To Make the Tart:

Preheat oven to 390°F.
Prepare a round 10-inch springform pan either with parchment paper or with oil. Add the prepared dough for the crust and distribute it evenly so that it covering the bottom plus at least half of the side walls. Use a fork to make some hole into the dough. Then bake for about 15 minutes.
Remove from the oven.
Transfer the spinach to the spring form and cover the crust. Next, add half of the tofu filling, followed by half of the beets. Repeat.
Bake the tart for 30 minutes, then add the cashew cheese on top. Continue baking for another 20-30 minutes.