Make the most of fresh, seasonal tomatoes on top of this creamy goats’ cheese tart with a gorgeous gluten-free quinoa pastry base. Freshen up your weekend picnic, lunch or dinner with this tasty gluten-free tart.
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½ cup quinoa
1 cup water
¼ cup quinoa flour
½ cup grated vegetarian cheddar
2 tablespoons sunflower seeds
75 grams soft goat's cheese
½ cup pouring cream
400 grams sliced heirloom tomatoes
¼ cup basil leaves
1.Preheat oven to 180˚C/350˚F. Bring quinoa and water to the boil in a small pan. Reduce heat to low; cook, covered, 10 minutes until liquid is absorbed.
2.Cool. Combine quinoa, quinoa flour, cheddar, egg and sunflower seeds. Press mix into a 22cm loose-based tart tin. 3.Bake 20 minutes or until golden. Cool. Process goat’s cheese and cream until smooth; spread into tart shell. Top with tomatoes and basil leaves. Season.