Roasted Vegetable Tart with Toasted Quinoa Crust

Roasted Vegetable Tart with Toasted Quinoa Crust
  1. 1/3 cup uncooked quinoa
  2. 2 T. chopped fresh parsley
  3. ½ cup quinoa flour
  4. 1 T. finely minced shallot
  5. ½ cup almond meal
  6. ½ t. coarsely ground pepper
  7. 1 T. cornstarch
  8. 3 oz. goat cheese, softened
  9. ¼ t. kosher salt
  10. 2 oz. cream cheese, softened
  11. 2 T. olive oil
  12. 1 T. balsamic glaze
  13. 1 large egg, beaten
  14. 2 cups chopped leftover roasted vegetables (such as carrots, squash, parsnips, beets, fennel, onions)
  1. Preheat oven to 350 degrees.
  2. Toast the uncooked quinoa in a skillet over medium heat for about 5 minutes, stirring occasionally. Quinoa will make a light popping sound when the toasting begins. You want this sound for about a minute or two. Let cool.
  3. In a bowl mix the toasted quinoa, quinoa flour, almond meal, cornstarch and salt. Add oil and egg; stir until mixture is crumbly but holds together when pressed.
  4. Press into bottom and sides of a 4x13 inch removable bottom tart pan coated with cooking spray. Bake at 350 degrees for 15 minutes or until golden and crisp; cool completely on a wire rack.
  5. While crust cools, combine chopped parsley, shallot, black pepper, cream cheese and goat cheese, stirring until smooth; spread evenly in bottom of crust. Arrange vegetables evenly over cheese mixture, top with torn parsley leaves. Remove tart from pan; drizzle with balsamic glaze.
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