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Parve
Easy
50 Minutes
Diets 
Indulge in a scrumptious culinary experience while embracing Rosh Hashanah traditions with this mouthwatering leek-beet upside down tart. This delectable pastry not only celebrates the festive occasion but also offers a delightful combination of flavors that will tantalize your taste buds all year round.
1/2 a leek, sliced into concentric circles about 1/4-inch wide
2 small Gefen Beets, sliced thinly
1 malawach round
extra virgin olive oil
salt
thyme
1 egg, beaten, for egg wash
Preheat oven to 375 degrees Fahrenheit.
On a baking sheet lined with Gefen Parchment Paper, drizzle extra virgin olive oil, balsamic glaze, and honey in a circle, just a bit smaller than your malawach round. Sprinkle with salt and some thyme leaves.
After patting the beets dry, top the olive oil and balsamic glaze mixture with alternating beet and leek slices, placed overlapping in concentric circles.
Top with malawach and press down around the edges with a fork.
Brush with egg.
Bake for 20 to 25 minutes. Once cooled, carefully separate the pie from the parchment.
Sponsored by Gefen
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What else can I use instead of balsamic glaze?
Regular balsamic vinegar, pomegranate molasses?
Would this work with Puff pastry squares?
Yes, I think so
This looks really yummy. How would you do it with leeks that you checked for bugs?
I always check my leeks by cutting them in half so I would do half-moon circles as opposed to full rounds. It will still be delicious and pretty!