Mushroom & Quinoa Tart

At last, a tart with a gluten-free crust, and the added bonus of increased protein from quinoa.

Serves 4 | Prep 15 mins | Cooks in 80 mins

Ingredients

Preheat oven to 180°C. Grease a removable bottom fluted tart pan.
To make tart base, place quinoa and stock in a small saucepan and bring to a gentle boil. Cover and cook over a low heat for 10-15 minutes or until all liquid has been absorbed. Remove from heat, fluff with a fork and let cool for 10 minutes. Then mix with eggs, parmesan and season with salt and pepper.
Transfer mixture to prepared pie dish and gently press mixture evenly into the dish, including the sides. This is best done by covering with baking paper and using your hands, then use a small glass to roll and press the mixture evenly.
Bake tart crust for 15 minutes, or until just starting to brown. Remove from heat and set aside.
To make filling, heat a non-stick frypan over low-medium heat. Spray with oil, add onions and thyme and cook for 5 minutes, stirring regularly. Add mushrooms and garlic and cook for another 5 minutes. Season with salt and pepper. Remove from heat and set aside.
In a separate bowl, blend cottage cheese, yoghurt, lemon zest and season with salt and pepper.
Spread cheese mixture over base of tart, top with mushroom mixture and bake for 20-30 minutes.
Rest for 5 minutes before serving.