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.
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
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
How to Make It
Preheat oven to 350°.
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.
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.