Beets are easy to grow in the garden. We initially grew them for their greens as most of the markets and shops dispense with them. The Greeks often use beet greens in one of my favourite dishes 'Horta', I'll post a recipe soon.
Few dishes capture the smells and earthiness of the region as well as this. We serve it with a young local red such as a Chinon, Saumur Champigny or St. Nicholas de Bourgeueil, served slightly chilled.
This version serves four as a first course or accompaniment. It's good with grilled chicken or lamb.
We're growing several varieties with different hues at the moment, including small plum tomatoes, which we cut in half for this dish. Use whatever small tomatoes you can get your hands on. The fresher the better, and you should aim for cherry tomato-size. Like the name suggests, this is an upside-down tart. The pastry goes on top then you flip it over (carefully) when ready to serve.