Zucchini, Quinoa + Goats Cheese Tart

Ingredients

• 1/2 cup superfine brown rice flour, plus more for dusting.
• 1/2 cup quinoa flour.
• 1/3 cup almond meal.
• 1/4 cup amaranth flour.
• 1 teaspoon salt.
• 1 teaspoon fresh thyme leaves.
• 1/4 cup olive oil.

• 1/4 cup quinoa, rinsed.
• 1 1/2 teaspoon salt (plus more for quinoa).
• 2 medium zucchini, grated.
• 2 tablespoons olive oil.
• 6 spring onions, or two medium leeks, diced.
• 3 eggs.
• 60 g crème fraîche, or heavy cream.
• 1/2 teaspoon lemon zest, finely grated.
• 1/4 teaspoon freshly ground black pepper.
• 60 g goats cheese, crumbled.
• watercress to garnish.

Website

Canille et Vanille

Directions

Quinoa and Olive Oil Crust

Preheat the oven to 190°C / 375°F. Combine the first six ingredients in a food processor, pulsing a couple of times to aerate the ingredients. Add the olive oil and ½ cup cold water. Pulse until the dough comes together. Transfer the dough to a work surface, knead it a couple of times, and press it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Dust a work surface with superfine brown rice flour and roll the dough to a ⅛ -inch thickness. Roll the dough carefully around the rolling pin and place it over a 9-inch square or round tart mold. Fill the mold. Pinch the cracked pieces together and trim the edges. Transfer the tart mold to the refrigerator and chill for 30 minutes.

Place the tart on a baking sheet and cover it with a piece of parchment paper. Add pie weights or dry beans and blind-bake for 20 minutes. Remove the beans and the parchment and bake for another 10 minutes. Let the crust cool while preparing the filling (leave the oven on).

Zucchini, Quinoa, and Goats Cheese Filling

Reduce the oven heat to 180°C / 350ºF. In a small saucepan, combine the quinoa, ½ cup water, and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Place the grated zucchini in a bowl and add ½ teaspoon of the salt. Transfer to a colander set on top of a bowl and let macerate for 15 minutes. This will release some of the moisture from the zucchini. Discard the water collected in the bowl. In a large sauté pan, heat the olive oil over medium heat. Add the drained zucchini and spring onions. Cook for about 5 minutes, until they soften. Add the cooked quinoa and stir. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, crème fraîche, remaining 1 teaspoon salt, lemon zest, and pepper. Spread the zucchini mixture over the tart crust. Pour the custard over the vegetables. Top with the crumbled goat cheese. Bake for 25 to 30 minutes, until the custard sets. Let the tart cool for 15 minutes before cutting. Serve warm or at room temperature garnished with the watercress. The tart can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.