You may remember the hummus of zucchini… and I have relapsed to associate it with the beets on a fine pastry tart gluten-free. I love the beet, then, as this is the season I have all the time in the fridge, what to do pleasure to Mr because he loves it !

And this time the pretty beets with their tops made me of the eye to the organic market then… as I am weak I’ve been able to resist !!!

At the moment I cook a lot of gluten-free, not because I’ve developed an intolerance sudden but rather because I love to explore new things and working with flours different. And you know what, I’m having a blast !!!

So here is a simple recipe and tasty, perfect for a light meal, as an accompaniment to a good soup for example !

Tart of the beetroot and hummus with zucchini slices {gluten-free, vegan}


  • 1 red beet raw
  • 5-6 tbsp hummus zucchini
  • 1 drizzle of olive oil

For the gluten-free baking

  • 120 g wholemeal rice flour
  • 80 g of buckwheat flour
  • 5 tbsp olive oil
  • 8 cl of water
  • 1/2 c. to c. of salt


For the hummus of zucchini, the recipe here.

Prepare the dough by working all the ingredients by hand or in a food processor. Roll out the dough, make holes with a fork and set aside.

Preheat the oven to 200°.

Spread the hummus of zucchini on the dough. Bake for 25 min.

During this time, peel and make slices of beetroot using a mandolin.

Once the tart is cooked, simply add the slices of beet on top and a drizzle of olive oil.

Serve hot or warm.

Written by Doc

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