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Beet, Greens, and Zucchini Tart

Beet, Greens, and Zucchini Tart

Oxbow Farm

"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."
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2 h servings 280 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Wrap beets in aluminum foil to make a packet.
  2. 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).
  3. Wash chopped beet greens and drain well.
  4. 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.
  5. Bake pastry for 10 minutes and remove from oven. Remove foil and weights. Reduce oven temperature to 325 degrees F (165 degrees C).
  6. 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.
  7. Whisk eggs and milk together in a bowl. Season with salt and pepper.
  8. Slip the skins off the beets and cut into 1/4-inch slices.
  9. 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.
  10. 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.

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