Beetroot tops tart from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 278) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh oregano for thyme, spinach for beetroot tops, and lemons for apple cider vinegar.

  • Kattancock on May 25, 2026

    Really tasty. The crust worked well for me and I had a bit left over to make mini lemon tarts which worked really well with the flavour of the dough. It is more time consuming and a bigger mess than I'd expected but worth it!

  • pixie_brsj1p on April 29, 2026

    Delicious. Great way to use lots of beetroot. Veganised by replacing cheese & eggs with blended tofu, miso, nutritional yeast, lemon juice, salt & pepper.

  • TCDunlop on August 25, 2020

    The honey and walnuts on top def make all the difference to this. I made a second time using shop bought 'normal' pastry which I actually preferred,

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