Savory Harvest Vegetable Tart with Toasted Quinoa Crust

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Savory Harvest Vegetable Tart with Toasted Quinoa CrustRecipe
Photo: Peter Frank Edwards; Styling: Ginny Branch


The deep flavors of the roasted vegetables pair perfectly with the nutty flavor and crunchy texture of the quinoa crust and the creamy herbed cheese in this tart.

Serves 12 (serving size: 1 (2-inch) tart wedge)


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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


Hands-on: 25 Minutes
Total: 35 Minutes

1. Preheat oven to 350°.

2. Place quinoa on a jelly-roll pan. Bake at 350° 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 350° 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.

Created date

September 2014

Nutritional Information

Calories 145
Fat 8.6 g
Satfat 2.1 g
Monofat 3 g
Polyfat 1 g
Protein 5 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 21 mg
Iron 1 mg
Sodium 115 mg
Calcium 26 mg