Mushroom, Goat Cheese, & Basil Stuffed Flank Steak

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

This is seriously one UNBELIEVABLE STUFFED FLANK STEAK!  The steak in my recipe is so tender and oozing with flavor.  Ready for it?  Ok, here we go!  First, you get mushrooms and onions sauteed together.  Then they are mixed with garlic, fresh parsley and basil, then parmesan, and goat cheese!!!  (Picture the cartoon character that levitates with eyes bulging in and out of his head with a horn screaming.)  When you see all of this goodness rolled up in this flank steak, you can’t believe your eyes.  When you smell it, it’s all you can do from sneaking into the oven to grab a bite.  And when you taste it?  Well, get ready to loosen your pants and make room for seconds, friends.  It’s seriously amazing.

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

In my family there is always the debate of Turkey vs. Beef Roast for Christmas Dinner.  When I have hosted over the past several years, I have opted for Turkey.  Thanksgiving is the only other time a year to cook a giant whole turkey, so it seemed like a festive thing to do at Christmas.

However, friends, I have changed my tune!  I am a beef-for-Christmas convert!  But, it needs to be over-the-top, super decadent Stuffed Flank Steak.

Here are some ideas of what else to serve with this amazing Stuffed Flank Steak:

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

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 used. 

PREP-AHEAD TO MAKE YOUR STUFFED FLANK STEAK COOKING KIT

Make Stuffing

Chop the parsley, basil, and onions.  Mince the garlic.  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!

If whole, quarter or rough chop the mushrooms and add in batches to a mini food processor or all to a large processor.  Pulse until rice or pea size.

Mushrooms blended in food processor before cooking and turning into stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

To a preheated large skillet, add the onions and cook for 4-5 minutes, stirring so that they don’t burn.

Mushroom stuffing cooking in pan. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Then add the mushrooms, salt, and pepper. Stir to combine and cook down until all liquid that comes from the mushrooms cooks off and the mixture starts to turn a darker color.  Remove from heat and let cool.

Mushroom stuffing cooking in pan. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Once the mushroom mixture is cooled, add the garlic, parmesan cheese, parsley, basil, crumbled goat cheese, and egg whites.Mushrooms, parmesan, goat cheese, basil, parsley, garlic, and egg whites added to bowl for stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Make Flank Steak

Lay the flank steak out flat and rub both sides of the meat with extra virgin olive oil, salt, and pepper.

Raw flank steak with salt added to prep it for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.

Raw flank steak with Mushroom stuffing spread on top for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Starting at the end without the stuffing, roll the flank steak over the stuffing as tight as possible without squeezing all of the filling out the sides.

Raw flank steak with Mushroom stuffing spread on top and hand starting to roll the steak from the right side. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Continue rolling gently until completely rolled.  Then using 3 pieces of cooking string, tie the flank steak roll tight, but not so tight that the stuffing squeezes out the sides.  If any does come out, just push it back in.

Raw flank steak with Mushroom stuffing spread on top and hand starting to roll the steak from the right side. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan.

Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

COOK YOUR STUFFED FLANK STEAK

Place the flank steak on the center rack in the oven and turn the broiler on high for 10 minutes.

Stuffed Flank Steak in oven on center rack with broiler on. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Then turn the oven to bake 350 F degrees and roast for 30 minutes.  Finally after the 30 minutes is up, turn the oven down to 300 and roast for a final 10 minutes.  (Total cooking time = 50 minutes for medium rare).

Remove the flank steak from the oven and wrap the aluminum foil around it to cover.  Let sit for 10 minutes so the juices can settle back into the meat and it finishes cooking and stays nice and moist.

SLICE, SERVE &  ENJOY!

😍 Carrie

Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Mushroom, Goat Cheese, & Basil Stuffed Flank Steak

This is no ordinary Stuffed Flank Steak, it is oozing with flavor!  First, you get mushrooms, onions, and garlic sauteed together.  Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese!  Roll it all up in Flank Steak and roast for an amazing dinner.

Course Main Course
Cuisine American
Keyword beef roast, christmas dinner, Flank steak, goat cheese, mushrooms, steak, stuffed beef, stuffed flank steak
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Author Carrie Tyler

Ingredients

  • 1.5 lb Flank Steak Raised without antibiotics
  • Oven Safe Kitchen Twine

Stuffing

  • 1 tbls Extra Virgin Olive Oil
  • 1/2 cup Onions, diced
  • 8 oz White Button Mushrooms whole or sliced
  • 2 cloves Garlic, Minced
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 egg, whites only
  • 1/2 cup Italian parsley, chopped
  • 10 leaves Fresh Basil
  • 1/2 cup Parmesan, grated
  • 4 oz Goat Cheese

Instructions

Make Stuffing

  1. Rough chop the parsley and Basil.  Finely dice the onion.  Mince the garlic.

  2. If whole, quarter or rough chop the mushrooms and add in batches to a mini food processor or all to a large processor.  Pulse until rice or pea size.

    Mushrooms blended in food processor before cooking and turning into stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  3. To a preheated large skillet, add the onions and cook for 4-5 minutes, stirring so that they don't burn.  

  4. Then add the mushrooms, salt, and pepper. Stir to combine and cook down until all liquid that comes from the mushrooms cooks off and the mixture starts to turn a darker color.  Remove from heat and let cool.

    Mushroom stuffing cooking in pan. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  5. Once the mushroom mixture is cooled, add the garlic, parmesan cheese, parsley, basil, crumbled goat cheese, and egg white.  Mix thoroughly.

    Mushrooms, parmesan, goat cheese, basil, parsley, garlic, and egg whites added to bowl for stuffing. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Make Flank Steak

  1. Lay the flank steak out flat and rub both sides of the meat with extra virgin olive oil, salt, and pepper.

    Raw flank steak with salt added to prep it for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  2. Next, spread the mushroom cheese stuffing over the steak in an even layer, but not covering the very end where you will start rolling.  

    Raw flank steak with Mushroom stuffing spread on top for the Stuffed Flank Steak recipe. it is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  3. Starting at the end without the stuffing, roll the flank steak over the stuffing as tight as possible without squeezing all of the filling out the sides.  

    Raw flank steak with Mushroom stuffing spread on top and hand starting to roll the steak from the right side. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  4. Continue rolling gently until completely rolled.  Then using 3 pieces of cooking string, tie the flank steak roll tight, but not so tight that the stuffing squeezes out the sides.  If any does come out, just push it back in.  

    Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  5. Line a shallow baking sheet with aluminum foil and then transfer the flank steak to the pan.  Trim the string ties as needed.

    Raw flank steak rolled and tied with Mushroom stuffing inside. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  6. Place the flank steak on the center rack in the oven and turn the broiler on high for 10 minutes.  Then turn the oven to bake 350 F degrees and roast for 30 minutes.  Finally after the 30 minutes is up, turn the oven down to 300 and roast for a final 10 minutes.  (Total cooking time = 50 minutes for medium rare).

    Stuffed Flank Steak in oven on center rack with broiler on. This Stuffed Flank Steak recipe is oozing with flavor! First, you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.
  7. Remove the flank steak from the oven and wrap the aluminum foil around it to cover.  Let sit for 10 minutes so the juices can settle back into the meat and it finishes cooking and stays nice and moist.

  8. Slice, serve, and enjoy!

    Stuffed Flank Steak cooked and cut on white plate with stuffing oozing out and basil on side. In the stuffing you get mushrooms, onions, and garlic sauteed together. Then they are mixed with fresh parsley and basil, then parmesan, and goat cheese! Roll it all up in Flank Steak and roast for an amazing dinner.

Recipe Notes

You can get about five 1-inch slices from the flank steak roll, which is about 4-5 servings.   

Quinoa Crust Tomato Tart with Artichoke Hearts and Goat Cheese

Close up of cut Tomato Tart on parchment. It gives you crunch from the Quinoa 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!

Close up of Tomato Tart corner on parchment. It gives you crunch from the Quinoa 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!

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.

Square Tomato Tart cut into pieces on parchment. It gives you crunch from the Quinoa 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!

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 used. 

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.

Quinoa being rinsed for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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 ingredients for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!

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.

Quinoa Crust ingredients blended in food processor for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!

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.

Quinoa batter in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!

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.

Quinoa crust baked in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!

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!

Tomato, artichoke, mozzarella in bowl for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!Tomato, artichoke, mozzarella in bowl for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!

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.

Quinoa crust Tomato & Artichoke tart in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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 Tomato, Artichoke, and goat cheese tart in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!

Remove from the oven, cut, and Enjoy!!  😍 Carrie

Close up of cut Tomato Tart on parchment. It gives you crunch from the Quinoa 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!

Tomato Tart with Artichoke Hearts and Goat Cheese on Quinoa Crust

This Tomato Tart gives you crunch from the Quinoa 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!

Course Main Course
Cuisine Italian, Mediterranean
Keyword artichoke, artichoke heart, Bruschetta, goat cheese, pizza, tart, tomatoes
Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 6 hours
Total Time 1 hour
Servings 4 people
Author Carrie Tyler

Ingredients

Quinoa Crust

  • 3/4 cup Uncooked Quinoa
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup water
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Fresh Ground Pepper

Tart Topping

  • 3 Plum Tomatoes
  • 8.5 oz Artichoke Hearts (1 can)
  • 10 leaves Fresh Basil
  • 1 clove Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Pepper
  • 1/4 cup Shredded Mozzarella
  • 4 oz Goat Cheese

Instructions

Prepare the Quinoa Crust

  1. 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.

    Quinoa being rinsed for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!
  2. Preheat oven to 425 F degrees

  3. 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.

    Quinoa Crust ingredients blended in food processor for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!
  4. 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.

    Quinoa batter in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!
  5. 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.

    Quinoa batter in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!

Make the Tart Topping

  1. Turn the oven down so Preheated to 400 F degrees.

  2. 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.

  3. 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.

  4. Finely slice or chiffonade the basil and add it to the tomatoes and artichokes. Then mince the garlic and add that to the bowl.

  5. Add salt and pepper and shredded Mozzarella, then mix!

    Tomato, artichoke, mozzarella in bowl for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!
  6. 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.

    Quinoa crust Tomato, Artichoke, and goat cheese tart in pan with parchment paper for the Tomato Tart Recipe. It gives you crunch from the Quinoa 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!
  7. Remove from the oven, cut, and Enjoy!!

    Close up of cut Tomato Tart on parchment. It gives you crunch from the Quinoa 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!