Pre-heat oven to 400 degrees
Place tin foil over a baking sheet, and spray with cooking spray. Place quartered and peeled beets on foil lined baking sheet and roast until tender, about 40 minutes. Cool to room temperature.
While beets are roasting, start making the filling: Heat a very large saute pan over medium heat. Add 1 tbsp coconut or olive oil and 2 tbsp of butter to warmed pan. Add the minced shallots and cook until soft, about 1 minute.
Increase the heat to medium/high and add the mushrooms and thyme. Cook the mushrooms for 10 minutes, stirring frequently. The mushrooms will be dry at first, and will begin to sweat after about 5 minutes. Cool to room temp.
Once beets are done roasting, turn down the oven temperature to 350 degrees. Remove beets from the oven and place them in the fridge for about 5 minutes to cool the beets down (I just wrap them in the tin foil I baked them in). Once cooled, blend the beets in a blender with 1 egg and 1 tbsp coconut oil.
In a separate bowl combine almond flour, whole wheat flour, baking powder, garlic, thyme and salt. Add beetroot mixture and mix together using your hands. (I recommend wearing gloves, beets stain!) Once combined, remove to a floured surface and knead for 5 minutes.
Make a large ball out of the dough and flatten with your hand to about an inch thick. Cut the dough into 6 equal pieces. Take one of the pieces and roll the dough into a thin circle., about 3"/3". Spray the muffin tin with non-stick cooking spray, and work the dough inside one of the muffin tin inserts to form the crust.
Now, make the mushroom filling. Scoop the marscapone into a large bowl, and slowly whisk in the milk until smooth. If the marscapone is not room temp, don't worry, it will just take longer to whisk. Whisk in eggs, provolone and parmesan. Toss in the room temperature mushroom mixture and matcha and stir to combine.
Scoop the mushroom and cheese mixture into each individual beet crust. I like to reserve a few mushrooms to place on top of the filling. Place the muffin tin on the oven and bake for 40-48 minutes, or until a tooth pick cleanly goes in and out of the filling.
Let sit until cool enough to handle. You can remove each filling by placing two butter knives along the sides of the crust and carefully popping the tart out of the tin. Garnish however you like, and enjoy!