The Pioneer Woman Tasty Kitchen
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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

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Level: Easy

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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.

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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!

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