August 18, 2013

33*52 Zucchini, Quinoa & Goat Cheese Tart

I really needed some savory baking again and this delicious-sounding recipe had been waiting on Pinterest for a while now...

And have I talked about quinoa here before? I don't think so.
Well, there's actually not much to say except: I absolutely love it (and it is really good for you).

So after a very long intro last week, let's make this short & sweet (this time not literally though):

Zucchini, Quinoa & Goat Cheese Tart

200 g (1 1/4 cup + tablespoon) flour
50 g (1/4 cup) quinoa, rinsed
1 teaspoon salt
1/2 teaspoon dried thyme
60 ml (1/4 cup) olive oil
125 ml (1/2 cup) cold water

50 g (1/4 cup) quinoa, rinsed
1 1/2 teaspoon salt
2 medium zucchini, grated
2 tablespoons olive oil
6 spring onions or 1 small onion, finely chopped
a handful of dried tomatoes, cut into small stripes
3 eggs
60 g (2 oz) creme fraiche or heavy cream
1/2 teaspoon lemon zest
1/4 teaspoon black pepper
60 g (2 oz) goat cheese, crumbled or diced

  • Cook all quinoa (for the crust and for the filling). Make the crust with half of the cooked quinoa: combine all ingredients using your food processor or your hands until you have a smooth dough. Transfer the dough to your tart pan (round or square, about 23 cm/9 in) and distribute evenly using your hands. (If you insist on using a rolling pin, refrigerate the dough for 30 minutes before rolling it out.) Chill in fridge for 30 minutes.
  • Preheat oven to 190°C (375°F). Blind bake crust for 20 minutes. Remove the beans and parchment paper and bake for another 10 minutes. Let cool while still keeping the oven on but reduce the heat to 180°C (360°F).
  • For the filling, place the grated zucchini in a bowl and add 1/2 teaspoon of salt. Transfer to a colander and let strain for about 15 minutes.
  • Heat the olive oil in a frying pan, add the zucchini and onion, and cook for about 5 minutes. Add the other half of the cooked quinoa. Remove from heat, add dried tomatoes, and set aside.
  • In a bowl, whisk together eggs, creme fraiche, 1 teaspoon salt, lemon zest, and pepper. Spread zucchini over crust, pour egg-mix over it, top with goat cheese.
  • Bake for 25 to 30 minutes. Let cool for 15 minutes before cutting. Serve warm or at room temperature.

My modifications:
The original crust recipe uses a mix of different gluten-free flours. I just used regular flour because I didn't have those other flours at home, plus I don't need it to be gluten-free. I just thought I would give the cooked quinoa a try in the crust as well.
I didn't have any spring onions at hand so I used a regular onion.
I added the dried tomatoes to give it a bit more flavor.
I had the goat cheese at home that you can't crumble (the one that's a bit more solid and comes in a roll), so I just diced it. It does have a different flavor to the one that you can crumble (which is a bit more like cream cheese) but I still like it a lot.

The taste:
Very good! I just love the nutty taste of the quinoa and it is a perfect combination with the other ingredients. A great lunch or dinner option for summer and fall. You can serve it as it is or with a bit of (tomato) salad and grilled sausage for the carnivores.

Do you have a favorite savory baked summer dish?

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