Savory Harvest Vegetable Tart With Toasted Quinoa Crust Recipe

Name: Savory Harvest Vegetable Tart With Toasted Quinoa Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 1/2 cup almond meal; 1 tablespoon cornstarch; 1/4 teaspoon kosher salt; 2 tablespoons olive oil; 1 large egg, beaten; Cooking spray; 2 tablespoons chopped fresh parsley; 1 tablespoon finely minced shallot; 1/2 teaspoon coarsely ground black pepper; 2 ounces 1/3-less-fat cream cheese, softened; 2 ounces goat cheese, softened; 2 cups chopped leftover roasted vegetables (such as carrots, acorn squash, Brussels sprouts, onions, and parsnips), at room temperature; 2 tablespoons torn parsley leaves; 1 tablespoon balsamic glaze

Servings: persons

1 cup uncooked quinoa
1/2 cup almond meal
1 tablespoon cornstarch
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 large egg, beaten
Cooking spray
2 tablespoons chopped fresh parsley
1 tablespoon finely minced shallot
1/2 teaspoon coarsely ground black pepper
2 ounces 1/3-less-fat cream cheese, softened
2 ounces goat cheese, softened
2 cups chopped leftover roasted vegetables (such as carrots, acorn squash, Brussels sprouts, onions, and parsnips), at room temperature
2 tablespoons torn parsley leaves
1 tablespoon balsamic glaze

1
Preheat oven to 350u00b0.
2
Place quinoa on a jelly-roll pan. Bake at 350u00b0 for 10 minutes or until golden brown; cool. Place half of quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine. Add oil and egg; stir until mixture is crumbly but holds together when pressed. Press into bottom and up sides of a 4 x 13-inch removable-bottom tart pan coated with cooking spray. Bake at 350u00b0 for 15 minutes or until golden and crisp; cool completely on a wire rack.
3
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 parsley leaves. Remove tart from pan; drizzle with balsamic glaze.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup uncooked quinoa, 1/2 cup almond meal, 1 tablespoon cornstarch, 1/4 teaspoon kosher salt, and more.

Yes, Savory Harvest Vegetable Tart With Toasted Quinoa Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Harvest Vegetable Tart With Toasted Quinoa Crust

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