Roasted grape and brie tart with quinoa crust

IMG_1650 Melbourne is in the midst of two consecutive long weekends – the first one for Easter, and the following one for Anzac day.  This makes it a perfect opportunity to share this decadent tart, which could just as easily be whipped out for a leisurely brunch with a side of espresso and the Sunday quiz, as it could make an elegant snack for afternoon tea, with Prosecco and a simple mixed-leaf salad. IMG_1638 The base of this tart is made with quinoa, which is baked until toasted and crunchy.  I don’t discriminate against gluten, but this short-crust alternative adds crumbly, grainy texture that’s lighter and lets the topping do the talking.  The jammy roasted grapes, paired with tendrils of caramelised red onion and propped on silky melted brie is a surprisingly delicious combination that will activate your salty and sweet palate all at once. IMG_1651 Ingredients

  1. Quinoa base:
  • 1 cup quinoa for cooking, plus an additional 4 tbsp uncooked
  • 2 cups vegetable stock
  • 2 eggs
  • ¼ cup Parmesan cheese
  1. Topping:
  • A few sprigs of fresh oregano and rosemary
  • 500 grams red grapes
  • 125 grams brie
  • 1 small red onion, sliced vertically into fine rings
  • 1 tbsp butter
  • 1 tbsp olive oil (for the onions)
  • 1 tbsp sugar
  • Olive oil (for drizzling)

Directions

  1. Preheat oven to 180 degrees Celsius.  Grease a baking tray (mine was 20cm x 30cm) with olive oil (you could also line the tray with baking paper to make it easier to remove the tart).
  2. Cook one cup of the quinoa in two cups of vegetable stock until the stock is completely absorbed and the quinoa is fluffy.  Leave the quinoa to cool to room temperature.  Add the Parmesan cheese, four tablespoons of uncooked quinoa, and the eggs.
  3. Using your fingers, press the mixture into the baking tray, into the bottom, and around the edges, until it is approximately half  centimeter thick.  Cook in the oven for 10- 15 minutes until the crust turns a light golden brown.
  4. Place the grapes in a single layer on a baking tray, drizzle generously with olive oil and sprinkle lightly with sea salt.  Roast in the oven for around 10 minutes until the grapes start to wrinkle slightly and release their juices.
  5. Heat up one tablespoon of oil and butter in a pan.  Add the onion and sugar and stir for about a minute to combine all the ingredients.  Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the onions are soft and caramelised.
  6. Break off nubs of brie and distribute over the quinoa base (don’t be concerned if there are spaces, the cheese will melt and merge).  Sprinkle over the onion evenly, place the grapes on top, and decorate with oregano and rosemary.  Drizzle with olive oil, sprinkle lightly with salt, and return the tart to the oven until the cheese melts.

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3 comments

  1. can you use the quinoa crust and make a sweet fruit tart?

    1. The parmesan and stock in the crust kind of push it into the savoury realm. You could experiment by using water (rather than stock) and omitting the cheese, and maybe jazz it up with shredded coconut or almond meal.

      1. I’ll be sure to send you a pic of the final product!

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