Chef Stephanie Matthias (Sunday Food) made the most gorgeous savory tart for our Yoga Brunch. Equally beautiful as it is delicious, this tart has a light flavor which makes it a wonderful spring treat that’s gluten-free… and you’d never know it.
We love that Sunday Food is all about making food that is comforting, delicious and most importantly, nourishing. This tart is the perfect way to eat consciously and joyfully, without making any sacrifices. The blend of flours makes for a deceptively gluten-free crust, and the filling is hearty with the addition of quinoa.
ZUCCHINI, QUINOA & GOAT CHEESE TART (gluten free)
Adapted from Aran Goyoaga’s “Small Plates and Sweet Treats” book
Quinoa and Olive Oil Crust
- 1/2 cup superfine brown rice flour, plus more for dusting
- 1/2 cup quinoa flour
- 1/3 cup almond flour
- 1/4 cup chickpea flour
- 1 tsp salt
- 1 tsp fresh thyme leaves
- 1/4 cup olive oil
Zucchini, Quinoa and Goat cheese Filling
- 1/4 cup quinoa, rinsed
- 1/2 tsp salt, plus more for quinoa
- 2 medium zucchini, grated
- 2 tbsp olive oil
- 6 spring onions or 2 medium leeks, diced
- 3 eggs
- 2 oz creme fraiche
- 1/2 tsp finely grated lemon zest
- 1/4 tsp freshly ground black pepper
- 3 oz honey goat cheese, crumbled
- 1 tsp finely chopped fresh dill
- Spring pea shoots, for garnish
Making The Crust:
1. Combine the first six ingredients in a food processor. Pulse a couple of times to aerate the ingredients. Add the olive oil and 1/2 cup cold water. Pulse until the dough comes together.
2. Transfer the dough to a work surface, knead it a couple of times and press it into a disk. Wrap in plastic wrap and refrigerate it for 30 minutes.
3. Dust a work surface with superfine brown rice flour and roll the dough to a 1/8-in thickness. Roll the dough carefully around the rolling pin and place it over a 9-inch square or round tart mold. Fill the mold. Pinch the cracked pieces together and trim the edges. Transfer the tart mold to the refrigerator and chill for 30 minutes.
4. Preheat the oven to 375F. Place the tart on a baking sheet, pierce the dough a few times with a fork and cover it with a piece of parchment paper. Add pie weights or dry beans and blind-bake for 20 minutes. Remove the beans and the parchment and bake for another 10 minutes. Let the crust cool while preparing the filling (leave the oven on).
Preparing the filling and baking the tart:
1. Reduce the oven heat to 350F. In a small saucepan, combine the quinoa, 1/2 cup water and a pinch of salt. Bring to a boil, reduce the heat to low, cover and cook for 15 minutes.
2. Place the grated zucchini in a bowl and add 1/2 teaspoon of the salt. Transfer to a colander set on top of a bowl and let macerate for 15 minutes. This will release some of the moisture from the zucchini. Discard the water collected in the bowl.
3. In a large saute pan, heat the olive oil over medium heat. Add the drained zucchini and spring onions. Cook for about 5 minutes, until they soften. Add the cooked quinoa and stir. Remove from the heat and set aside.
4. In a large bowl, whisk together the eggs, creme fraiche, remaining 1 teaspoon salt, lemon zest, dill and pepper.
5. Spread the zucchini mixture over the tart crust. Pour the custard over the vegetables. Top with the crumbled goat cheese.
6. Bake for 25 to 30 minutes, until the custard sets. Let the tart cool for 15 minutes before cutting. Serve warm or at room temperature garnished with the pea shoots. The tart can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Photography by: Emily Knecht
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