Recipe of the Week - Asparagus Tart with Quinoa Crust


Have you sauteed, pizza-fied, roasted, and grilled your way through the bounty of asparagus at market? Time for a creamy, gouda-filled asparagus tart recipe crafted by Five Senses Palate



Cook the quinoa: Here is how I always cook quinoa, it turns out al dente which is how I like it. The quinoa water ratio is 1 to 1 1/2. First, soak the quinoa in cold water for few minutes, remove anything that floats to the top, strain and rinse one more time under running water. Place a small pan over medium heat, add butter, when it is bubbling add the quinoa and toast it in the butter for 2 minutes. Add 1 + 1/4 cup of water and a pinch of salt. Stir with a wooden spoon, cover and cook until the water is gone and the quinoa is cooked through about 15 minutes. Fluff with a fork and let cool.

Prepare and cook the tart: Preheat the oven to 350° F. in a medium bowl beat the egg, add the quinoa, smoked paprika, and a pinch of salt. Add the quinoa mix onto a medium quiche pan, spread with your fingers or using the back of a spatula, covering the entire surface with a thin layer. Bake for 10 minutes. In the meantime, using a vegetable peeler, shave the asparagus grabbing it by the tip on top of a cutting board, keep the tips and slice them in halves. They make the tart beautiful.

When the quinoa tart has baked for ten minutes, carefully bring out of the oven, add the shredded cheese and place shaved asparagus on top including the asparagus tip halves. Return to the oven for another 10 or 15 minutes until the cheese is melted and the asparagus starts to char on top. Serve warm. 

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