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Vegie 'rose' tart
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Gluten-free veggie tart with rolled veggies in a gorgeous rose design.
Ingredients:
  • 190g (1 cup) quinoa, rinsed, drained
  • 250ml (1 cup) vegetable liquid stock
  • 25g (1/3 cup) finely grated parmesan
  • 2 eggs, plus 1 egg white, extra
  • 3 large carrots, peeled into ribbons
  • 365g (1 1/2 cups) fresh ricotta
  • 110g goat’s curd
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh basil, plus whole baby leaves, extra, to serve
  • 2 tsp finely grated lemon rind
  • 40.00 gm basil pesto
  • 3 large zucchini, peeled into ribbons
  • 260g sweet berry truss tomatoes
Instructions:
  • In a large saucepan over high heat, combine quinoa, stock, and 250ml (1 cup) water. Bring to a boil, then lower heat, cover, and simmer for 12-15 minutes until liquid is absorbed. Let it cool completely.
  • Mix together the quinoa, parmesan, 1 egg, and egg white in a large bowl, then season with salt to taste.
  • Preheat your oven to 180C/160C fan forced. Grease a 21 x 31cm loose-based fluted tart tin with oil and place it on a baking tray. Press the quinoa mixture firmly into the tin and bake for 15 minutes.
  • Place the carrot ribbons in a heatproof bowl and pour boiling water over them. Let sit for 1 minute. Drain thoroughly and pat dry.
  • Mix ricotta, curd, herbs, rind, and the last egg in a bowl. Spread pesto over the quinoa case, then top it with the cheese mixture. Roll up carrot and zucchini to form 'roses' and place them in the cheese mixture. Lastly, add tomatoes.
  • Coat the 'roses' and tomatoes with a light mist of oil. Roast for 35-40 minutes, or until the vegetables are soft. Garnish with fresh basil leaves before serving.

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