Potato tart with chevre, tomato, and quinoa crust! Delicious gluten free, vegetarian tart with savory goat cheese, thyme, and a crispy, healthy, quinoa crust! YUM!
Hey guys! This is an older post from September 2015 that I thought you would enjoy currently. Sadly, I haven't gone to the fair yet this year (boooo!!!), but I can't wait to take little Rhubarbaby to his first one. It will be so much fun! Please enjoy this potato tart. 🙂
You guys. I went to the fair this last weekend. THE FAIR! All those piglets, scones, honey sticks, glittery horses, hilarious kids riding sheep, fried EVERYTHING, and of course, mullets. All those things..... they are my official marker that Fall is here.
I've gone to the fair every year for as long as I can remember. Yeah, I may be way too old to ride the spinny rides (nausea anyone?), but I still totally dig it. A lot. This year I met some good friends that I don't see very often since moving to the city. And we ate. And ate. And then watched some stuff. And then ate.
Awesome.
OK OK..... onto this tart. This gorgeous transitioning seasonal tart with potatoes and tomatoes. AND QUINOA CRUST! Ooooooh. Can you see that crispy goodness up there? THAT my friends, is what makes this tart truly rad. It was a total experiment, and it totally worked. I think it could definitely be better, maybe with toasting the quinoa first or something, but I just had to share.
I am NOT a baker. I get excited when these things turn out!
Confession time: this is the first tart I've ever made. Again, total experiment. Why have tarts always seemed so intimidating? For some reason, I always thought tarts looked like a crazy amount of work. This one wasn't though, not at all.
Word to you newbie tart makers out there: you'll feel like a cooking mega-star after you cook your first tart. Seriously. It'll work. Just try it. I dare ya.
Recipe
Potato tart with chevre, tomato, and quinoa crust
Ingredients
- ⅔ cup dry quinoa
- 1 ⅓ cup vegetable stock
- butter or oil for greasing pan
- 1 large egg
- pepper
- 4 tablespoon chevre, softened to room temperature
- 1 tablespoon finely minced shallot
- About 2 cups very thinly sliced yukon gold potato (about 2 medium potatoes sliced as thinly as possible on a mandoline)
- ½ tablespoon fresh thyme leaves
- ½ tablespoon chopped fresh rosemary leaves
- 1 tablespoon olive oil
- sea salt
- 1 cup whole cherry tomatoes, pierced with a knife
- fresh thyme sprigs for garnish (optional)
Instructions
- Combine quinoa and vegetable stock in a sauce pan. When boiling, reduce heat to low. Cover and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Let cool slightly.
- Meanwhile, preheat oven to 350 degrees F. Grease a 9x3, or equally sized tart pan generously with butter or oil.
- Combine 2 cups of the cooked quinoa with the egg and carefully mix together with your hands. Season with pepper and mix again. Spread evenly along the bottom and up the sides of the tart pan. Bake for 10 minutes, then remove from oven.
- Carefully and evenly spread the chevre along the bottom of the tart. The crust will be soft, so try not to break it. Evenly sprinkle the shallot and thyme leaves on top of the chevre and layer potatoes until the tart is half full. Evenly sprinkle the rosemary on top of the potatoes, then layer more potatoes until about ¼" crust is visible. Evenly drizzle the olive oil over the potatoes and top of the crust and season with sea salt and pepper.
- Bake for 25 minutes. Add the tomatoes and cook for another 15 minutes, or until browned.
- Carefully remove from tart pan and garnish with thyme sprigs (optional).
Alright friends! What marks the official beginning of Fall for you?
Trish
Remember to share your Rhubarbarians recreations on Instagram and Twitter with #imarhubarbarian!
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Sal
I am very impressed that you experimented and it came out the way you wanted! I think it's great for the home cooks out there to just go for it and who cares if you screw up. Bythe way, it looks awesome and I yummed it to save for later.
Patricia Bozeman
I agree! I love testing in the kitchen! Thanks so much Sal!
thewomentalk
Wow! Quinoa crust sounds wonderful. What a great idea to eat healthy! Your potato tart looks delish.
Patricia Bozeman
Thank you so much!
laughingspatula
Puyallup fair? I haven't been in years! I went to the Oyster Festival in Shelton yesterday... Shuckin great time (like I was gonna miss that opportunity 🙂 Tart looks yummy!
Patricia Bozeman
I love the oyster festival! Didn't get to go this year, as we were at a wedding in Utah. Not complaining! We have family in Shelton, so try to go each year. 🙂
Elaine @Flavour and Savour
I'll take your dare and try this crust! The tart sounds like one that my family would love. No gluten! No dairy! What marks the official beginning of fall for me? Probably pumpkinmania on Pinterest!
Patricia Bozeman
Let me know what you think Elaine! One thing to note: there IS dairy in the tart. I added chevre, but you could easily leave it out. 🙂
Traci | Vanilla And Bean
The fair? You went? Jealous! It's been waaaay too long since I've been to a fair... I mean, what better place to go to stuff one's face with mouthwatering food (okay it was junk food for me, buy you know a girl's gotta have a little junk). Oh my Trish! I'm so impressed this is your first tart AND it's GF with a quinoa crust!! HELLO?!! Way to go my dear and the flavors? We'll I am in comfort food heaven!
Patricia Bozeman
I love the fair! Saw some deep fried butter this year that REALLY grossed me out. EEEEEIW! A fair scone is a yearly thing that I look forward to for about a month. 🙂
Thank you so much for your support about the tart! I've had that tart pan for 2 years now, and had never used it. I figured, why not, and gave it a whirl. I might become a tart addict now. 🙂
Nancy |Plus Ate Six
This is genius! Your photos are just gorgeous too.
Patricia Bozeman
Wow, thank you Nancy!
spabettie
this looks and sounds amazing! so bright and colorful, and I know the flavor is GOOD.
Patricia Bozeman
Thank you!
Tabetha
Yes please!! More gluten free creations!! Woot!
Patricia Bozeman
Thanks Tabetha! I'll admit, I'm a gluten lover, but this quinoa crust was so much easier than the traditional!
Brita Britnell
Quinoa crust!!? This is brilliant and some I must try asap! Now that it's fall, all I want are savory dishes that have potatoes and other carbs in them 🙂
Patricia Bozeman
Thanks Brita! I am totally into all things root veggies in the Fall!