Zucchini, quinoa & goat cheese tart from Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking by Aran Goyoaga

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Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for crème fraîche, and leeks for spring onions.

  • crandall57 on May 03, 2025

    This tart was excellent. I wouldn't roll the dough as thin as she recommends, as it shrunk a little and left small slits in the crust, which made the egg mixture stick to the pan. I used sheep's milk yogurt in place of the creme fraiche.

  • Astrid5555 on May 06, 2014

    Made the filling in Eric Lanlard's shortcrust pastry. Liked the end result, but did not love it. The ratio quinoa to vegetables was a little off, too dry from too much quinoa, but nice concept. Used grated Emmenthal cheese instead of goat cheese since I had some leftovers which needed to be use up. Worked well.

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