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.