Quinoa Heirloom Tomato Tart
Serves: 6
For base:
  • 1.5 Cup Quinoa Flour (You can grind your own by using 1 cup quinoa to yield about 1.5 cups quinoa flour)
  • ¼ cup oat flour
  • ½ tsp salt
  • ½ tsp basil, dry
  • ¼ tsp oregano, dry
  • ¼ tsp parsley, dry
  • 2 Tbsp olive oil
  • ½ cup warm water
  • ~ 2 tsp almond milk (optional) (You can use water instead)
For Arugula-Goat Cheese Pesto:
  • 2 cups arugula, packed
  • 3 garlic cloves
  • Salt to taste
  • 3 Tbsp pine nuts
  • ¼ cup olive oil
  • 1 oz goat cheese
  • ⅓ cup spinach
  • 1 tsp brown sugar
  • Juice of ½ lime
Balsamic Reduction:
For filling:
  • 1 pound Heirloom tomatoes
For base:
  1. In a bowl, add all the ingredients and knead to a smooth dough. Use more water or almond milk if dry. Pre heat oven to 375F.
  2. Coat muffin tin with oil. Add dough into each muffin space one at a time and shape them. Dough is going to be somewhat crumbly so you need to shape it into the muffin space using your hands. Once baked it will take muffin cup shape.
  3. Bake at 375F for around 14 mins until light golden.
  4. Keep them on a cooling rack and let them cool.
For Arugula-Goat Cheese Pesto:
  1. Add all the ingredients in a blender and blend until smooth.
Balsamic Reduction:
  1. Recipe HERE.
For filling:
  1. Cut Heirloom tomatoes into thin slices.
For Assembling:
  1. Coat the inside of the tarts generously with pesto. Stuff them with thinly sliced heirloom tomatoes. Drizzle generous amount of balsamic reduction. Bake for another 15 mins in a pre heated 375F oven. Add goat cheese on top and serve.
P.S They are best eaten using your hands and mouth. Sorry, forks don't work here!
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/quinoa-heirloom-tomato-tart/