This Quinoa Crust Tomato Tart with artichoke hearts, garlic, basil, and GOAT CHEESE is a delicious, protein-packed make ahead dinner!

This Quinoa Crust Tomato Tart has artichoke hearts, goat cheese, basil, and garlic. It’s a healthy alternative to pizza, but still gives you incredible taste! This was inspired by another recipe, my Bruschetta Topping with fresh tomatoes, artichoke hearts, and creamy goat cheese. Add some mozzarella and pile it all on a healthy Quinoa Crust and you have an AMAZING and healthy tart! I love this recipe because you get crunch from the crust, a burst of fresh from the tomatoes, tons of flavor from the basil and garlic, tang and meatiness from the artichoke and so much creaminess from the mozzarella and goat cheese! It’s addictive and delicious!
QUINOA CRUST IS A HEALTHY OPTION
This is such an easy and healthy crust. It’s made in a food processor, poured into a pan, then baked until crispy and crunchy!
Quinoa, pronounced KEEN-wah, is actually an edible seed that is referred to as a Superfood because of its health benefits. it’s high in complete protein including 8 amino acids and it has more fiber than most other grains. It also has Iron, Manganese, Lysine, and magnesium.
If you want to try more Quinoa recipes, check out my Quinoa Weekly Meal Plan – 3 recipes, 3 amazing ways to enjoy Quinoa.
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I use.
PREP-AHEAD TO MAKE YOUR QUINOA CRUST
The first thing you need to do is to rinse and then soak the quinoa overnight or for at least 6 hours. I like to buy organic Quinoa in relatively larger sizes since we use it so often in my house. This is a good option: Nature’s Earthly Choice Organic Quinoa, 32 Ounce.
To make the crust, you simply put the quinoa plus the water, baking powder, salt, and oregano into a food processor. Then process until fully blended together and smooth, but still textured. It will be the consistency of a thick batter. Add the oregano to the mixture and pulse again to mix in.
Then pour the quinoa dough into a 9 inch square pan that has been lined with parchment paper and sprayed with a coating of Oil. I like to use a spray coconut oil for just a light coating. Smooth the crust out with a spoon. Finally, sprinkle with a little fresh ground pepper.
Bake the crust in the oven for 15 minutes. Then remove it and flip it over. The parchment makes pulling it out of the pan super easy.
Then put it back in the oven to cook another 5-10 minutes until the crust is firm and slightly crisp. Remove from pan and place on a cooling rack until ready to assemble the pizza. You don’t need to fully cool the crust, you just do not want it to steam and get soggy if it sits in the pan.
MAKE THE TOMATO TART TOPPING
Slice off the 4 sides (or cheeks) of the tomato, then remove the seeds with your fingers. Discard the seeds. Then dice the tomatoes and add to a large mixing bowl.
Next, dice the artichoke hearts. I use canned artichoke hearts in water, so I drain them first, then dice and add them to the tomatoes.
Fresh Basil really makes such a difference in flavor here. I love to grow fresh basil all year so I love indoor grow kits. They also make awesome gifts! Check out this Indoor Herb starter kit as a gift for yourself or someone else! It includes Organic, Non GMO Herb Seeds – Basil, Thyme Parsley, Cilantro. Also includes Potting Soil, Pots, Scissors.
Finely slice or chiffonade the basil and add it to the tomatoes and artichokes. Then mince the garlic and add that to the bowl. HACK: When you buy a head of garlic, mince all of the cloves at once and then freeze the minced garlic, so you always have it on hand! For more Freezer Hacks to make meal prep easier, download this FREE FREEZER HACK SHEET!
Add salt and pepper and shredded Mozzarella, then mix!
Spread the topping all over the Quinoa Crust. Then use a fork to scrape in crumbles of goat cheese all over the top. Cook for 30 minutes in the oven.
Remove from the oven, cut, and Enjoy!! 😍 Carrie
Tomato Tart with Artichoke Hearts and Goat Cheese on Quinoa Crust
Ingredients
Quinoa Crust
- ¾ cup Uncooked Quinoa
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ cup water
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Fresh Ground Pepper
Tart Topping
- 3 Plum Tomatoes
- 8.5 oz Artichoke Hearts (1 can)
- 10 leaves Fresh Basil
- 1 clove Garlic
- ¼ teaspoon Salt
- ¼ teaspoon Fresh Ground Pepper
- ¼ cup Shredded Mozzarella
- 4 oz Goat Cheese
Instructions
Prepare the Quinoa Crust
- Rinse the Uncooked quinoa thoroughly in a strainer. Place the quinoa in a bowl and cover with water to soak overnight. After the quinoa has soaked for 6+ hours or overnight, rinse it again.
- Preheat oven to 425 F degrees
- To make the crust, you simply put the quinoa plus the water, baking powder, salt, and oregano into a food processor. Then process until fully blended together and smooth, but still textured. It will be the consistency of a thick batter. Add the oregano to the mixture and pulse again to mix in.
- Then pour the quinoa dough into a 9 inch square pan that has been lined with parchment paper and sprayed with a coating of Oil. I like to use a spray coconut oil for just a light coating. Smooth the crust out with a spoon. Finally, sprinkle with a little fresh ground pepper.
- Bake the crust in the oven for 15 minutes. Then remove it and flip it over. The parchment makes pulling it out of the pan super easy. Then put it back in the oven to cook another 5-10 minutes until the crust is firm and slightly crisp. Remove from pan and place on a cooling rack until ready to assemble the pizza. You don’t need to fully cool the crust, you just do not want it to steam and get soggy if it sits in the pan.
Make the Tart Topping
- Turn the oven down so Preheated to 400 F degrees.
- Slice off the 4 sides (or cheeks) of the tomato, then remove the seeds with your fingers. Discard the seeds. Then dice the tomatoes and add to a large mixing bowl.
- Next, dice the artichoke hearts. I use canned artichoke hearts in water, so I drain them first, then dice and add them to the tomatoes.
- Finely slice or chiffonade the basil and add it to the tomatoes and artichokes. Then mince the garlic and add that to the bowl.
- Add salt and pepper and shredded Mozzarella, then mix!
- Spread the topping all over the Quinoa Crust. Then use a fork to scrape in crumbles of goat cheese all over the top. Cook for 20 minutes in the oven.
- Remove from the oven, cut, and Enjoy!!
Linger says
I’m so impressed with your tart recipe Carrie. I’ve never heard of quinoa crust but I’m gonna have to try it. This Tomato Tart with artichoke hearts and goat cheese has all the yumminess my heart desires. Thanks so much for the new idea!