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Pomegranate-Glazed Vegetable Tart with Whipped Goat Cheese and Quinoa Crust

Total Time 1 hour 30 minutes

Ingredients

Crust
  • ¾ cup uncooked quinoa
  • 6 tbsp almond flour
  • 2 tsp cornstarch
  • ½ tsp Kosher salt
  • ¼ tsp black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 large egg, beaten
  • Cooking spray
Glaze
  • 3 tbsp pomegranate syrup, such as Just Pomegranate Syrup
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
Vegetables
  • 4 medium shallots (about 6 oz. total), peeled, root ends trimmed, and halved lengthwise
  • 2 small heads fennel (about 8 oz. each), stalks removed and fronds reserved, root ends trimmed, and bulbs quartered lengthwise
  • 8 oz 1-inch peeled butternut squash cubes (about 2 cups)  
  • 6 oz small Brussels sprouts, root ends trimmed, and halved (about 1 ½ cups)
  • 3 tbsp extra-virgin olive oil
  • ¾ tsp Kosher salt
  • ¼ tsp black pepper
Filling
  • 8 oz non-dairy cream cheese, such as Kite Hill, room temperature 
  • 4 oz log goat cheese, room temperature
  • ¼ tsp black pepper
  • 2 tbsp pomegranate arils

Instructions

  • Preheat oven to 350°F. Spread quinoa evenly on a rimmed baking sheet. Bake until golden brown, 12-14 minutes; cool about 10 min. (Leave oven on.)
  • Meanwhile, make the glaze. In a small saucepan, combine glaze ingredients. Simmer, stirring, over medium-low heat until reduced to about ¼ cup, 3-4 minutes. Glaze will harden as it sits. Warm through over low heat just before drizzling over veggies.
  • Place half of the cooled quinoa in a food processor; process 2 minutes. Transfer to a large bowl. Add remaining toasted quinoa (reserve pan for roasting veggies), almond flour, cornstarch, salt and pepper to bowl; stir to combine. Add oil and egg; stir until mixture is well combined. 
  • Coat a 9-inch-round removable-bottom tart pan with cooking spray. Press crust mixture into bottom and up sides of prepared pan. Using a fork, prick holes all over the bottom of the crust. Bake at 350°F until deep golden all over, about 25 minutes; cool completely on a wire rack. 
  • Increase oven temperature to 425°F. In a large bowl, gently toss the vegetables with olive oil, salt and pepper. Spread the shallots, fennel and squash into a single layer on the reserved pan. Bake for 12 minutes. Scatter Brussels sprouts onto pan and return to oven until vegetables are tender and golden, 10-12 minutes more. Drizzle warm glaze over vegetables. Return to oven for 2 minutes; toss to coat.
  • While vegetables bake, combine filling ingredients in the food processor; process until smooth and fluffy, 1-2 minutes. Spread evenly in bottom of cooled crust. Remove tart from pan; arrange glazed vegetables evenly over filling. Garnish with pomegranate arils and lacey fennel frond tops. 
TIPS
  • Place tart pan on baking sheet to move easily in and out of oven
  • Make the crust and filling a day ahead. Keep crust in the tart pan at room temperature, lightly covered with foil. Refrigerate filling and let come to room temp before spreading. 
  • Assemble tart just before serving to keep the crust cracker-crisp.
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