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So pretty and delicious, this tomato tart has a quinoa crust which is gluten free and high in protein.
Heat some salted water in a saucepan. When boiling add the quinoa and cook according to packet instructions for around 10-12 mins. Do not overcook it. When ready, drain away as much water as possible.
Line a loose bottom tart tin (23cm diameter x 3.5cm height) with baking parchment.
Place drained quinoa in a bowl. Add the egg and cheddar for the crust. Mix until well blended and pour into the tart tin. Use a spoon to spread the mixture evenly over the bottom and sides. Press the quinoa so it forms a dense layer and then chill in the fridge for 30 mins.
When the crust is chilled, preheat the oven to 200ºC / 180ºC fan / gas mark 6. Put another baking sheet on top and add some baking beans. Cook blind for 20 mins.
Mix all the ingredients for the filling, except the tomatoes, in a bowl. Season with salt and pepper. Pour the mixture onto the crust. Add the tomatoes on the top and cook in the oven for 30-40 mins until set and golden.