Goat cheese. These two words make so many things sound so much better, and taste better, too.
If I went vegan, giving up cheese would probably be the toughest part of it. I absolutely love cheese. Baked camembert, parmesan, fresh mozzarella di buffala, manchego, brie, you name it. This time Mr. Bucheron is in the spotlight. Oh yeah, goat cheese.
This tart is very easy to make and is delicious. Serve with a side salad and, maybe, a glass of wine?
1 cup – 250 ml
Makes one 23cm tart
Ingredients:
1/2 cup dry quinoa 1 medium egg 2 shallots, sliced 1 large tomato + 15 cherry tomatoes (use only cherry tomatoes for an even look) 150 g Bucheron goat cheese with white rind, like this one salt and pepper olive oil for baking dish
Instructions:
Cook quinoa according to instructions and set aside. In the meantime, preheat your oven to 180°C / 350°F . Grease your shallow baking dish with olive oil. In a medium bowl, mix quinoa, egg, a dash of salt and pepper. Line a baking dish with quinoa mixture so that it comes up a little on the sides. Place in the oven and bake for about 12 minutes until set. Remove from oven. Turn oven temperature up a little – to 200°C/400°F. Slice shallots and arrange them on top of quinoa crust. Cut goat cheese into small bits together with white rind (it is a very creamy cheese, so that will be a little messy) and arrange half of it on top of shallots. Cut cherry tomatoes in half, slice large tomato and arrange on top of goat cheese. Place the rest of goat cheese in between tomatoes to fill the gaps. Sprinkle some salt on top of tomatoes. Bake for about 25 minutes or until tomatoes are cooked and cheese has melted and browned a little.
More info with pics: http://ift.tt/1OnNYsP
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