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Roasted Vegetable Tart with Toasted Quinoa Crust
Ingredients
- 1/3 cup uncooked quinoa
- 2 T. chopped fresh parsley
- ½ cup quinoa flour
- 1 T. finely minced shallot
- ½ cup almond meal
- ½ t. coarsely ground pepper
- 1 T. cornstarch
- 3 oz. goat cheese, softened
- ¼ t. kosher salt
- 2 oz. cream cheese, softened
- 2 T. olive oil
- 1 T. balsamic glaze
- 1 large egg, beaten
- 2 cups chopped leftover roasted vegetables (such as carrots, squash, parsnips, beets, fennel, onions)
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/