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)
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.