Olive Tapenade & Pancetta Flatbread

Flatbread cut into 3 pieces on a pan with a crispy gluten free crust, salty and briny Olive Tapenade,  creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil.  #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
Close up of Flatbread with crispy gluten free crust, salty and briny Olive Tapenade,  creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil.  #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

This is no kids-party-cheese-pizza!  Nope, this is a magical, transformational, perhaps even life-changing Flatbread with layers and layers of flavor!  Let the kids keep their plain cheese on make-your-own pizza night, this is YOUR Pizza.  This Flatbread has a crispy crust, salty and briny Olive Tapenade,  creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil. 

While I used a Gluten Free dough (see below), you can certainly use a regular ‘with-gluten’ dough.  Either way, this recipe is perfect for outdoors during the Summer, or cozying up inside!

 

Hand holding a piece of Flatbread cut into 4 pieces on a pan with a crispy gluten free crust, salty and briny Olive Tapenade, creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Olives make it Healthy-ish?

Ok, who am I kidding, this recipe is not for your health, it’s for your taste buds!  However, if you do need some rationalization to indulge in this decadent Flatbread, then I present you the MIGHTY OLIVE!

As I mentioned on the blog before, they are high in fat, however, it’s a good oleic fat that has been linked to decreased inflammation and a reduced risk of heart disease.  They are also a good source of vitamin E, which is a powerful antioxidant.  For more on the health benefits of Olives, check out this article from HeathLine.com.

Here are a couple more of my favorite Olive recipes.  Try this Creamy Olive Chicken Bake and never have bland chicken again!  Or my Pimiento Olive Dip for your next party or just for snacking with veggies!

Flatbread cut into 4 pieces on a pan with a crispy gluten free crust, salty and briny Olive Tapenade, creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #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 FOR YOUR OLIVE TAPENADE & PANCETTA FLATBREAD

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this Flatbread recipe, you can prepare all of the toppings in advance and keep them in the fridge.  You can even precook the crust (instructions under Cooking section) and store that in the fridge.

Let’s start with the first layer, the delicious Olive Tapenade.  In a mini food processor, the olives, garlic, and olive oil. Pulse and then blend until completely blended and forming a paste.

Olive tapenade in food processor with spoon for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Slice the pancetta into small pieces. Slice the mushrooms if not already sliced.

To a preheated large skillet, add the pancetta and to render the fat and start to crisp it up, about 6-8 minutes. Remove the pancetta pieces to a plate, leaving the fat in the pan.

Cut raw Pancetta on cutting board for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Pancetta in skillet for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Pancetta in skillet for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Scooping pancetta from skillet with slotted spoon for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Add the sliced mushrooms to pancetta fat in the hot pan and sauté until lightly browned and softened.  Mushrooms in skillet for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Mushrooms in skillet for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
At this point, you can continue to assemble and cook the flatbread or store the ingredients in the fridge. Wait to cut the basil until you are ready to cook.

 

COOK YOUR OLIVE TAPENADE & PANCETTA FLATBREAD

Start with your favorite pizza dough.  I used Wholly Wholesome Gluten-Free Pizza Dough.  If you’re using Regular Gluten Pizza Dough, you will want to roll it out on a lightly floured surface and then stretch it out gently to form a large rectangle.  If you’re using Gluten-Free Pizza Dough, like I did, then simply press it out directly into a pan.  Either way, the goal is to get a very thin rectangle layer (as thin as you can go without breaking it) to go in the large sheet pan, filling up as much space as possible. If you do rip the dough or create a whole, simply press it back together again.

Hand pressing Flatbread dough out in a pan for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

For a really crispy crust, I like to prebake the crust for 10 minutes, then take out and set aside until ready to assemble.

Spread a thin layer of the olive tapenade over the flatbread, then top with mozzarella

spoon spreading olive tapenade on flatbread for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Olive tapenade spread on flatbread for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Hand putting shredded cheese on olive tapenade on flatbread for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Spread the mushrooms around, then add the pancetta. 

Cook in oven for 15 minutes until the cheese is melted and golden and crust is starting to lightly brown.

Hand putting pancetta and mushrooms on cheese on flatbread for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner Now, stay back kids!  This one for Mom and Dad!  (I mean, of course you can share)  ENJOY!

😍 Carrie

Flatbread with crispy gluten free crust, salty and briny Olive Tapenade, creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Hand Holding piece of Flatbread with crispy gluten free crust, salty and briny Olive Tapenade, creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Olive Tapenade and Pancetta Flatbread

This life-changing Flatbread has layers and layers of flavor!  It has a crispy gluten free crust, salty and briny Olive Tapenade,  creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil.  #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Keyword basil, flatbread, gluten free, kalamata olives, mozzarella, olives, pizza
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Pieces
Author Carrie Tyler

Ingredients

  • 8 oz Pizza Dough fresh or frozen
  • 2 Tbsp Olive Oil
  • 1 cup pitted Kalamata olives
  • 1 clove garlic, rough chopped
  • 1/4 lb Pancetta
  • 1 cup Cremini or white button mushrooms sliced
  • 8 oz Shredded Low-Moisture Mozzarella
  • 1/4 Cup Basil

Instructions

Prep Ahead

  1. Slice the pancetta into small pieces.  Slice the mushrooms.  

    Cut raw Pancetta on cutting board for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
  2. To a preheated large skillet, add the pancetta and to render the fat and start to crisp it up, about 6-8 minutes.  Remove the pancetta pieces to a plate, leaving the fat in the pan.

    Scooping pancetta from skillet with slotted spoon for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
  3. Add sliced mushrooms to hot pan and sauté until lightly browned and softened.

    Mushrooms in skillet for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
  4. In a mini processor, add the olives, garlic, and 2 Tbsp olive oil. Pulse until completely ground and forming a paste.

    Olive tapenade in food processor with spoon for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
  5. At this point, you can continue to assemble and cook the flatbread or store the ingredients in the fridge.  Wait to cut the basil until you are ready to cook.

Assemble and Cook Flatbread

  1. Preheat Oven to 400 degrees.  Lightly oil the bottom of a large sheet pan.

  2. Regular Gluten Pizza Dough: Roll out on a lightly floured surface and then stretch it out lightly.

    Gluten-Free Pizza Dough: Press it out directly into a pan 

    For either of the above dough methods, you want to get a very thin rectangle layer (as thin as you can go without breaking it) to go in the large sheet pan, filling up as much space as possible.  If you do rip the dough or create a whole, simply press it back together again.

    Hand pressing Flatbread dough out in a pan for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
  3. For a crunchy crust, cook in oven for 10 minutes, then take out and set aside until ready to assemble

  4. Spread a thin layer of the olive tapenade over the flatbread, then top with mozzarella
    Hand putting shredded cheese on olive tapenade on flatbread for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
  5. Spread the mushrooms around, then add the pancetta.
    Hand putting pancetta and mushrooms on cheese on flatbread for Olive & Pancetta Flatbread with mozzarella, mushrooms, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner
  6. Cook in oven for 15 minutes until the cheese is melted and golden and crust is starting to brown.  While it's cooking, roll the Basil and then thinly slice (chiffonade)

  7. When you take the flatbread out, sprinkle the Basil all over top.  Cut into 6 large pieces and enjoy!

    Flatbread cut into 4 pieces on a pan with a crispy gluten free crust, salty and briny Olive Tapenade, creamy mozzarella, earthy and meaty mushrooms, peppery pancetta, and fresh basil. #flatbread #pizza #olives #tapenade #mediterranean #easydinner #dinner

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!