Potato tart with chevre, tomato, and quinoa crust
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!
Servings 0 slices
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).