Vegan Fennel and Beet Tart

Chef Brainy
What Started it all:
Fennel bulb, Beet, oats, frying pan

A Delightful Combination of Flavors and Textures

Ingredients

  • 2 bulbs of fennel, thinly sliced
  • 2 large beets, peeled and thinly sliced
  • 1 cup of rolled oats
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large frying pan, heat the olive oil over medium heat. Add the sliced fennel and cook until caramelized, stirring occasionally. This will take about 20-25 minutes.
  3. While the fennel is cooking, prepare the beets. Wrap them in foil and roast in the oven for about 45 minutes, or until tender. Let them cool, then peel and slice into thin strips.
  4. In a large bowl, mix together the cooked fennel, roasted beets, and oats. Season with salt and pepper to taste.
  5. Transfer the mixture to a 9-inch tart pan with a removable bottom. Press the mixture into the pan, making sure it's evenly distributed.
  6. Bake the tart in the preheated oven for about 30-35 minutes, or until the edges are golden brown.
  7. Remove the tart from the oven and let it cool completely on a wire rack.

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