Gluten-Free Savory Summer Tart with Quinoa Crust
Created by Simply Gluten Free Link opens in a new tab/windowfor Ancient Harvest Try this light and filling gluten-free tart made with a wholesome and protein-packed quinoa crust.
Gluten-Free Savory Summer Tart with Quinoa Crust
Prep Time: 5
Total Time: 60
Ingredients
- Gluten free non-stick cooking spray
- 1 cup Ancient Harvest Traditional Quinoa
- 2 tablespoons ground flax seeds
- ⅓ cup hot water
- ½ cup gluten-free almond flour
- ¼ cup tapioca or corn starch
- Kosher or fine sea salt
- 2 tablespoons olive oil, divided
- 2 tablespoons Dijon mustard
- 2 -3 large, ripe tomatoes, sliced ¼-inch thick
- Freshly ground black pepper
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 4 large eggs
- 4 ounces soft goat cheese, crumbled
Directions
- Preheat oven to 350 degrees. Spray a 9-inch pie plate with cooking spray.
- Place the quinoa on a baking sheet and cook for 10 minutes. Let cool.
- Make the flax gel: In a small bowl, combine the ground flax seed with hot water and let sit for 15 minutes.
- When the quinoa has cooled, place in a food processor and process for 30 seconds. Add the almond flour, starch, and ¾ teaspoon of salt. Pulse to combine. Add the flax gel and 1 tablespoon olive oil and process until the mixture holds together when pressed. Spread into the prepared pie plate and bake for 5 minutes. Leave the oven on.
- Brush the bottom of the tart crust with the mustard. Layer the tomatoes in concentric circles in the crust. Sprinkle with ½ teaspoon of salt, ¼ teaspoon pepper, the basil and chives.
- In a mixing bowl, beat the eggs and goat cheese together. Pour over the tomatoes, drizzle with 1 tablespoon olive oil, and bake for 35 to 40 minutes or until the filling is set and the top is starting to brown. Let cool for 10 minutes before slicing. Can be served warm, at room temperature, or cold.
Servings: 6
