Joe Roshkovsky
Quintessentially Tangy Roasted Quinoa and Root Vegetable Tart: A Nutritious and Flavorsome Delight
Embark on a culinary journey with this exquisitely crafted tart that melds the nutty delight of quinoa with the earthy richness of root vegetables. Perfect for autumn gatherings or a cozy dinner at home, this dish not only pleases the palate but also nourishes the soul. Rooted in the traditions of farm-to-table cuisine, the tart embraces a harmony of flavors: sweet, roasted carrots and beets combine with the tangy punch of goat cheese and a crisp, golden crust. Whether you are catering to a crowd or enjoying a quiet evening, this tart stands as a testament to the beauty of simple, wholesome ingredients.
Ingredients:
– For the Tart Crust:
– 1 cup all-purpose flour
– 1/4 cup quinoa flour
– 1/2 cup cold unsalted butter, diced
– 1/4 teaspoon salt
– 2 tablespoons ice water
– For the Filling:
– 1 cup cooked quinoa
– 2 medium carrots, peeled and diced
– 2 medium beets, peeled and diced
– 1 red onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/3 cup crumbled goat cheese
– 3 large eggs
– 1 cup milk
– 1 teaspoon chopped fresh thyme
Instructions:
1. Prepare the Tart Crust:
– In a food processor, combine the all-purpose flour, quinoa flour, and salt. Pulse to mix.
– Add the cold diced butter and pulse until the mixture resembles coarse crumbs.
– Gradually add the ice water, pulsing until the dough just begins to come together.
– Turn the dough onto a lightly floured surface and gently gather into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Roast the Vegetables:
– Preheat your oven to 400°F (200°C).
– On a baking sheet, toss the carrots, beets, and red onion with olive oil, salt, and pepper.
– Roast in the oven for 25–30 minutes, stirring occasionally, until tender and caramelized.
3. Prepare the Quinoa:
– Cook the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.
4. Assemble the Tart:
– Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
– Prick the bottom with a fork and blind bake at 375°F (190°C) for 10 minutes using pie weights or dried beans to prevent puffing.
5. Prepare the Filling:
– In a large bowl, beat the eggs and milk until combined. Stir in the cooked quinoa, roasted vegetables, goat cheese and chopped thyme.
– Season with salt and pepper to taste.
6. Bake the Tart:
– Pour the filling into the pre-baked crust. Reduce oven temperature to 350°F (175°C) and bake for 30–35 minutes, or until the custard is set and the top is golden brown.
7. Serve and Enjoy:
– Allow the tart to cool for at least 15 minutes before serving. Garnish with additional thyme if desired.
Cooking Tips:
– When rolling the crust, keep it moving by turning it a quarter turn frequently to ensure even thickness and prevent sticking.
– For added depth of flavor, try using a mix of golden and red beets.
Serving Suggestions:
– Pair this tart with a crisp, refreshing mixed greens salad drizzled with balsamic vinaigrette.
– Complement the dish with a light white wine such as a Sauvignon Blanc or a Viognier for a delightful dining experience.
Delight in the medley of flavors presented in this Quinoa and Root Vegetable Tart, where every bite is a celebration of wholesome ingredients and culinary craftsmanship.
