Tomato Tart

  • Prep: 45m
  • Cook: 50m
  • Serves: 4

So pretty and delicious, this tomato tart has a quinoa crust which is gluten free and high in protein.


  1. Heat some salted water in a saucepan. When boiling add the quinoa and cook according to packet instructions for around 10-12 mins. Do not overcook it. When ready, drain away as much water as possible.
  2. Line a loose bottom tart tin (23cm diameter x 3.5cm height) with baking parchment.
  3. Place drained quinoa in a bowl. Add the egg and cheddar for the crust. Mix until well blended and pour into the tart tin. Use a spoon to spread the mixture evenly over the bottom and sides. Press the quinoa so it forms a dense layer and then chill in the fridge for 30 mins.
  4. When the crust is chilled, preheat the oven to 200ºC / 180ºC fan / gas mark 6. Put another baking sheet on top and add some baking beans. Cook blind for 20 mins.
  5. Mix all the ingredients for the filling, except the tomatoes, in a bowl. Season with salt and pepper. Pour the mixture onto the crust. Add the tomatoes on the top and cook in the oven for 30-40 mins until set and golden.


All to be sourced organic where possible

  • For the crust:
  • 160g quinoa
  • 1 egg
  • 75g extra mature cheddar, grated
  • For the filling:
  • 200g crème fraîche
  • 100ml semi skimmed milk
  • 2 eggs
  • 75g extra mature cheddar, grated
  • 1 tbsp wholegrain mustard
  • 200g mixed cherry tomatoes, halved

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