The Pioneer Woman Tasty Kitchen
Profile Photo

Winter Veggie Quinoa Tart

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A delicious tart that’s full of seasonal veggies! Dig in!

Ingredients

  • 2 cups Winter Veggies (parsnip, Carrot, Turnip, Butternut Squash), Chopped
  • 1 Tablespoon Olive Oil
  • 1 cup Quinoa, Cooked According To Package Instructions
  • 1 whole Single Crust Store Bought Pie Dough, Thawed
  • 1 whole Egg
  • Salt And Pepper, to taste
  • 1 Tablespoon Grated Parmesan Cheese
  • 1 Tablespoon Grated Mozzarella
  • Sage, Garnish
  • Parsley, Garnish

Preparation

Preheat oven to 400 F. Spray a rimmed baking sheet with non-stick cooking spray. Place the winter veggies on the baking sheet and toss with the olive oil and salt and pepper to taste. Roast for about 30 minutes or until tender. Remove from oven and let veggies cool slightly.

Spray another baking sheet with non-stick cooking spray.

In a large bowl, toss the cooked quinoa and winter veggies. Roll out the pie dough into a 9-inch round and place it on the prepared baking sheet. Pour veggie mixture into the center. Take the pie dough and fold the dough border up over the filling, leaving some of the veggies exposed in the center.

Beat the egg in a small bowl. Brush the pie edges with egg wash and bake for about 20 to 25 minutes or until golden brown. Remove from oven and sprinkle with cheeses, sage and parsley.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Kalani Clark

Kalani Clark on 3.23.2014

I loved this recipe! I ended up having enough leftover filling to make a whole other tart. I will be using it again – thank you for sharing!

Related Recipes

Make-Ahead Greek Quinoa Stacks
Profile Photo by Lacey Baier of A Sweet Pea Chef in Special Dietary Needs
30 minutes of prepping and you'll have delicious grab-and-go lunches all...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Aunt Rocky’s Dairy Free Breakfast Pudding with Coffee Flour
Profile Photo by Roxana Lopez in Special Dietary Needs
Coffee Flour is a good source of potassium, which is generally...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Neapolitan No-Bake Chocolate Tart
Profile Photo by Taylor Kiser in Special Dietary Needs
This paleo Neapolitan No-Bake Chocolate Tart is an easy summer dessert...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Aunt Rocky’s Savory Breakfast Muffins
Profile Photo by Roxana Lopez in Special Dietary Needs
These Savory Breakfast Muffins are excellent for travel or a grab-and-go...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy