For the Almond Cream:
1 Tbsp olive oil
3 green garlic stalks, sliced
1 cup toasted whole almonds
1/4 tsp sea salt
1/4 cup almond milk
For the crust:
1/2 cup plus 1 Tbsp whole wheat pastry flour
1/2 cup plus 1 Tbsp almond flour
1/4 tsp sea salt
4 Tbsp cold butter
1 large beet, roasted*, halved and sliced thinly
To make almond cream, heat 1 Tbsp olive oil in a non-stick pan and add garlic and saute until tender, a few minutes.  Add to a food processor along with almonds, sea salt and 1/4 cup almond milk and puree until very smooth.  Set aside.
To make the crust, combine all ingredients in a bowl and mix with your hands until it starts to come together into a ball.  Press the mixture into the bottom and up the sides of a 8 inch tart pan.  Bake at 375 for 15 minutes, and remove from oven. 
Spread almond cream over the bottom of the tart, then top with beet slices in a decorative circle.  Spread beets with olive oil and sprinkle with sea salt, and bake for 40 minutes.  Let cool about 10 minutes, then remove from pan and let cool on a rack before serving.  
*For roasted beets, preheat oven to 475 degrees and wrap beet in foil. Roast until tender, about an hour or more.  Let cool, and peel off skin.
Makes 1 8 inch tart

Source:  Fragrant Vanilla Cake