Zucchini, Quinoa and Goat Cheese Tart (GF)

Quiches have always been one of my favorite dishes. They are great for lunch and can be eaten hot or cold. I always go for the traditional Quiche Lorraine but then I found this great gluten-free alternative on the How You Glow blog. The recipe was adapted from Aran Goyoaga’s “Small Plates and Sweet Treats” book. I’ve made the recipe as a whole tart before but this time I decided to make mini tarts because they are just plain adorable!

Zucchini, Quinoa and Goat Cheese Tart (GF) Recipe
Makes 8 mini tarts or one large tart

Quinoa and Olive Oil Crust
1/2 cup (55g) of superfine brown rice flour
1/2 cup (62g) of quinoa flour
1/3 cup (31g) of almond flour
1/4 cup (23g) of chickpea flour
1 tsp of salt
1 tsp of fresh thyme leaves
1/4 cup (62ml) of olive oil
1/2 cup (235ml) of water

Zucchini, Quinoa and Goat cheese Filling
1/4 cup quinoa, rinsed
1/2 tsp salt, plus more for quinoa
2 medium zucchini, grated
1 1/2 tsp of salt
2 tbsp olive oil
2 medium leeks, diced
3 eggs
2 oz of heavy whipping cream
1/2 tsp finely grated lemon zest
1/4 tsp freshly ground black pepper
3 oz goat cheese, crumbled
1 tsp finely chopped fresh dill

DIRECTIONS:

For the crust:
Combine all the crust ingredients except the olive oil in a food processor and pulse.  Add the olive oil and 1/2 cup cold water. Pulse until the dough comes together.
Put the dough on the table and knead it a few times then press it into a disk. Wrap in plastic wrap and refrigerate it for 30 minutes.
Dust some left over superfine brown rice flour on the table and roll the dough to a 1/8in (1/3cm) thickness. Here you have a choice of using a round tart mold or mini molds. If you are using a tart mold roll the dough carefully around the rolling pin and place it over the mold. Press the dough against the mold and make sure every area is filled and that the edge is high enough to hold the filling. Transfer the tart mold to the refrigerator and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Pierce the dough a few times with a fork and cover it with a piece of parchment paper. Add pie weights (or dry beans or rice) and bake for 20 minutes. Remove the pie weights and the parchment and bake for another 10 minutes. Let the crust cool.

For the filling:
Reduce the oven heat to 350°F (175°C). In a small pot, combine the quinoa, 1/2 cup of 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 transfer to a colander set on top of a bowl. Squeeze the water out a bit then add 1/2 teaspoon of salt. Let macerate for 15 minutes. Discard the water collected in the bowl.
In a large pan, heat the olive oil over medium heat. Add the drained zucchini and leeks. Cook for about 5 minutes then add the cooked quinoa and stir. Remove from the heat and set aside.
In a large bowl, whisk together the eggs, the whipped cream, remaining 1 teaspoon salt, lemon zest, dill and pepper.
Spread the zucchini filling over the tart crust. Pour the egg custard over the vegetables. Top with the crumbled goat cheese.
Bake for 25 to 30 minutes, until the custard sets and the tip of the goat cheese starts to brown. Let the tart cool for 15 minutes. Serve warm or cold.

Storage:
3 days in the fridge and 1 month in the freezer.

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