I love a good tart. Especially a tart filled with luscious, vine ripened tomatoes and goat cheese. And if that tart is made with a nutritious (and tasty!) crust – well so much the better.
The crust for this savory summer tart features quinoa and almond flour – both packed with protein and low in carbs; a good thing as swimsuit season looms on the horizon.
For this recipe, I used whole white quinoa from Ancient Harvest, which I quickly toasted and ground in the food processor instead of using quinoa flour. The quinoa never got fully pulverized, which added this lovely crunch and texture to the tart – and a perfect foil for the creamy filling ingredients. I combined the quinoa with a bit of almond flour, some tapioca starch and some flax gel made by simply soaking ground flax seeds in hot water. It was easy and delicious and held its shape really well. Better than I expected, in fact!
This tart is really great for a summer lunch or light dinner. All you really need to serve alongside it is a salad and perhaps a lovely glass of crisp white wine.
Gluten Free Savory Summer Tart with Quinoa Crust Recipe
Gluten free non-stick cooking spray
1 cup Ancient Harvest white quinoa
2 tablespoons ground flax seeds
? 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
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 – 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.
A gluten free recipe that serves 4 – 6 people.
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