A delicious, nutritious tart packed full of veggies with a crispy quinoa and parmesan crust.
Preheat oven to 180 degrees Celsius.
Toss the diced beetroot and pumpkin in olive oil and season with salt and pepper. Place on a baking tray and roast for 30 minutes. Set aside to cool.
Once the quinoa has completely cooled, transfer into a bowl and add the grated parmesan and egg.
Line a tin with baking paper (or grease with oil or melted butter) and press the quinoa mixture evenly and firmly into the base and side of the tin to form a thick crust. Bake for approximately 15 minutes or until slightly golden. Set aside to cool.
Place the roasted pumpkin and beetroot in a bowl and add the rest of the filling ingredients, apart from the goats cheese, and mix well. Finally, add the goats cheese.
Pour the filling mixture into the cooled base and bake for approximately 30 minutes or until the mixture is firm. Add the pepitas into the oven for the final 10 minutes.
Garnish with the roasted pepitas and basil leaves and slice to serve.
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Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Toss the diced beetroot and pumpkin in olive oil and season with salt and pepper. Place on a baking tray and roast for 30 minutes. Set aside to cool.
Once the quinoa has completely cooled, transfer into a bowl and add the grated parmesan and egg.
Line a tin with baking paper (or grease with oil or melted butter) and press the quinoa mixture evenly and firmly into the base and side of the tin to form a thick crust. Bake for approximately 15 minutes or until slightly golden. Set aside to cool.
Place the roasted pumpkin and beetroot in a bowl and add the rest of the filling ingredients, apart from the goats cheese, and mix well. Finally, add the goats cheese.
Pour the filling mixture into the cooled base and bake for approximately 30 minutes or until the mixture is firm. Add the pepitas into the oven for the final 10 minutes.
Garnish with the roasted pepitas and basil leaves and slice to serve.
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