Tuesday, July 21, 2020

Maple Roasted Beetroot And Caramelized Onion Tart

Be the talk of the town when serving this unbelievably scrumptious beet tart. Packed with savory meets a hint of sweet flavor, no one would believe vegan could taste so delicious. 
I am guilty. Guilty of buying vegetables and having to discard them for not using them on time. Beets were a primary crime. Always sitting in the bottom compartment of the refrigerator waiting to be prepared. I had Nadia Lim’s beautiful Maple Roasted Beetroot and Caramelized Onion Tart bookmarked for months and finally accomplished it over the weekend. In my rendition are minor adjustments— omitting nutritional yeast (the cashew cream still tasted impressive), using a practical substitute to make balsamic vinegar, and making beet purée as opposed to resting thin beet slices onto the tart. Plus, humorously enough, I used melted coconut oil instead of olive oil and was in for the biggest snafu. After taking the rested dough out of the fridge and finding a hard rock instead, I softened the dough in the microwave before baking it.
All in all, this tart was exceptional. The maple flavor of the beets complemented the sweet caramelized onions and that “buttery” crust with the chef’s kiss generous dollop of cashew cream— perfect for lunch and brunch. I definitely plan to make this again, having decided that beets are my new best friend despite how “bloody” the kitchen cleanup messes are. It’s well worth it!

Maple Roasted Beetroot And Caramelized Onion Tart With Cashew Cream Ingredients and Preparation

2 cup cashew
1 cup water
1 tablespoon olive oil
3 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon nutritional yeast (optional)

2/3 cup all purpose flour
1/2 teaspoon salt
6 tablespoon olive oil
1/4 cup cold water

3 beetroots, sliced
2 teaspoon balsamic vinegar (substitute is four parts vinegar + one part sugar)
1 tablespoon maple syrup
1 tablespoon olive oil
salt and pepper

1 tablespoon olive oil
1 red onion, thinly sliced
4 tablespoon balsamic vinegar
1/4 cup water
1 tablespoon maple syrup

Make the cashew cream ahead of time and place into the refrigerator.
In a small bowl, mix flour and salt together. Add olive oil and cold water. Form dough into hands and wrap in plastic. Let it rest in the refrigerator for 30 minutes.
Preheat oven to 375 degrees.
In a baking dish, add sliced beets. Stir together balsamic vinegar, maple syrup, olive oil, salt, and pepper. Drizzle glaze over the beets and roast for 25-30 minutes or until beets are soft, tender.
In a skillet, add olive oil and red onion, stirring for ten minutes. Add balsamic vinegar, maple syrup, and water cooking for an additional 15 minutes until thick and sticky jam like consistency.
Once the beets are done, leave the oven on for the tart. Purée the beets with either one cup of almond milk or water until solid and creamy (like mashed potatoes).

Bake tart shell for twenty minutes. 
Pour in beet filling to the top of the shell, spreading evenly. Top with caramelized onions. 
Bake for twenty minutes. 
Top with cashew cream and enjoy.

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