Savory Harvest Vegetable Tart With Toasted Quinoa Crust

• 1 cup uncooked quinoa
• 1/2 cup almond meal
• 1 tablespoon cornstarch
• 1/4 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 large egg, beaten
• Cooking spray
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely minced shallot
• 1/2 teaspoon coarsely ground black pepper
• 2 ounces 1/3-less-fat cream cheese, softened
• 2 ounces goat cheese, softened
• 2 cups chopped leftover roasted vegetables (such as carrots, acorn squash, Brussels sprouts, onions, and parsnips), at room temperature
• 2 tablespoons torn parsley leaves
• 1 tablespoon balsamic glaze

1. Preheat oven to 350u0b0.
2. Place quinoa on a jelly-roll pan. Bake at 350u0b0 for 10 minutes or until golden brown; cool. Place half of quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine. Add oil and egg; stir until mixture is crumbly but holds together when pressed. Press into bottom and up sides of a 4 x 13-inch removable-bottom tart pan coated with cooking spray. Bake at 350u0b0 for 15 minutes or until golden and crisp; cool completely on a wire rack.
3. While crust cools, combine chopped parsley, shallot, black pepper, cream cheese, and goat cheese, stirring until smooth; spread evenly in bottom of crust. Arrange vegetables evenly over cheese mixture; top with parsley leaves. Remove tart from pan; drizzle with balsamic glaze.

quinoa, almond meal, cornstarch, kosher salt, olive oil, egg, cooking spray, parsley, shallot, ground black pepper, cream cheese, goat cheese, vegetables, parsley, balsamic glaze

Taken from www.myrecipes.com/recipe/savory-harvest-vegetable-tart (may not work)