Hands-on Time
25 Mins
Total Time
35 Mins
Yield
Serves 12 (serving size: 1 (2-inch) tart wedge)
Photo: Peter Frank Edwards; Styling: Ginny Branch 

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

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