Quinoa Crust Tomato Tart with Artichoke Hearts and Goat Cheese

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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!

Best Bruschetta Topping with Tomato, Artichoke, and Goat Cheese

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Bruschetta Topping surrounded by crostini on a platter with one crostini topped on a plate. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

Bruschetta Topping in bowl on pan surrounded by crostini with one crostini topped. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

This Bruschetta Topping is creamy and fresh and tangy and is simply the best appetizer your guests will not be able to get enough!  SCROLL DOWN TO SEE THE VIDEO SHOWING HOW EASY IT IS TO MAKE!  It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top it on toasted garlic baguette slices and you get fresh bright flavors with both crunch and creamy in every bite.  Guests seriously LOVE this appetizer!  It’s also really easy to make and easy to serve, which takes it from great, to BEST in my book!

Bruschetta Topping in bowl on pan surrounded by crostini with ingredients to the left. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

Bruschetta Topping for Appetizers or Dinner!

I love the traditional bruschetta topping of tomatoes, garlic, basil, and olive oil.  However, adding the artichoke hearts and goat cheese bring tang and creaminess that really transform this dish into something amazing.  I have also deconstructed this appetizer so the toasted baguette slices are on the side and guests can serve themselves.  These is fantastic because  1. you don’t have to serve and you can enjoy your party and 2. the bread doesn’t get soggy sitting with the topping on it, as guests will make-to-eat.

You can also use this Bruschetta Topping over chicken that you have seared and cooked in a skillet or baked in the oven.  You can serve it mixed with pasta.  I love it stuffed into Portabella Mushrooms or Zucchini Boats.  It’s also great in a sandwich!

Close up of Bruschetta topping on crostini with platter in background.It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

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. 

MAKE YOUR TOASTED GARLIC BAGUETTE SLICES & BRUSCHETTA TOPPING

See how EASY this is to make!  You serve on a platter so that guests can help themselves and you can enjoy the party!

 

The first thing you want to do for this recipe is get the baguette sliced and toasted in the oven.  Slice the baguette on a bias in about 1/3 to 1/2 inch thick slices. Lay all of the slices out flat on a sheet pan or two pans if needed. Spray all of the slices with or brush on Extra Virgin Olive oil.  I love my Sonica Organics Oil Sprayer for this because it is non-aerosol (no toxins and propellants) and is so easy to pump, then spray evenly across all of the slices without using too much.

Sprinkle Salt lightly over all of the slices.  Then flip each baguette slice over and spray again with olive oil. Cut the end of the garlic clove off and rub the exposed end of the clove on each slice. Then sprinkle this side with salt.

Bake in the oven for 10 minutes and then flip each slice over and bake for another 10 minutes until golden toasted.

Slicing Plum Tomato for Bruschetta topping. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

I love to use Plum Tomatoes in this recipe.  Plum tomatoes are easy to seed, easy to dice, and they are sold in bulk for a very reasonable price.  They are also sweet and delicious in this topping.  Simply slice off the 4 sides (or cheeks) of the tomato, then remove the seeds with your finger as shown in the video.  Discard the seeds.  Then dice and add to the bowl.

Next, dice the artichoke hearts.  I use canned artichoke hearts and discard the very tips of the leaves as they can be tough.  Since this recipe is not cooked, I discard them as there is no other cooking opportunity to soften them.  Then dice the rest of the heart.  Add them to the tomatoes.

Fresh Basil brings so much fantastic freshness and flavor to this recipe.  Do you grow Basil indoors?  This is a wonderful herb to have on hand all year long!  It’s also a great gift!!  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 next.  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 the Olive Oil, salt, and pepper and mix!

After everything is mixed thoroughly, use a fork to scrape in crumbles of goat cheese. 5 ounces of cheese seems like the perfect mix of creaminess to the tang and sweetness from the tomatoes and artichoke hearts, but of course, feel free to add more or less as you desire. Mix the goat cheese in just until combined. If you over mix, the cheese will blend in too much melting into the topping. I like to stop mixing when there are still nice chunks of cheese!

Add the topping to a serving bowl and surround with the toasted baguette slices.

Bruschetta Topping in bowl on pan surrounded by crostini with ingredients to the left. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

That’s it!  ENJOY!

😍 Carrie

Bruschetta Topping surrounded by crostini on a platter with one crostini topped on a plate. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

Bruschetta Topping surrounded by crostini on a platter with one crostini topped on a plate. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.
5 from 2 votes
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Best Bruschetta Topping with Tomato, Artichoke, and Goat Cheese

This Bruschetta Topping irresistible!  It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

Course Appetizer
Cuisine Italian
Keyword appetizer, artichokes, Bruschetta, goat cheese, party appetizers, party food, snacks, tomatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 Servings
Author Carrie Tyler

Ingredients

Toasted Garlic Bread

  • 1 White Bread Baguette, large
  • 1 clove Garlic
  • 2 Tbls Extra Virgin Olive Oil or Spray
  • 1 tsp Salt

Bruschetta Topping

  • 4 Plum Tomatoes
  • 8.5 oz Artichoke Hearts (1 can)
  • 10 leaves Fresh Basil
  • 1 clove Garlic
  • 3 Tbls Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 5 oz Goat Cheese

Instructions

Prepare the Toasted Bread

  1. Preheat Oven to 350 F Degrees

  2. Slice the baguette on a bias in about 1/3 to 1/2 inch thick slices.  Lay all of the slices out flat on a sheet pan or two pans if needed.  It's ok if the slices touch.  Then spray all of the slices with or brush on Extra Virgin Olive oil.  Sprinkle Salt lightly over all of the slices.  

  3. Then flip each baguette slice over and spray again with olive oil.  Cut the end of the garlic clove off and rub the exposed end of the clove on each slice.  Then sprinkle this side with salt.

  4. Bake in the oven for 10 minutes and then flip each slice over and bake for another 10 minutes until golden toasted.  Remove and let rest to cool.

Make the Bruschetta Topping

  1. Simply slice off the 4 sides (or cheeks) of the tomato, then remove the seeds with your fingers as shown in the video.  Discard the seeds.  Then dice and add to the bowl.

    Slicing Plum Tomato for Bruschetta topping. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.
  2. Next, dice the artichoke hearts. I use canned artichoke hearts and discard the very tips of the leaves as they can be tough. Since this recipe is not cooked, I discard them as there is no other cooking opportunity to soften them. Then dice the rest of the heart. Add them to the tomatoes.

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

  4. Add the Olive Oil, salt, and pepper and mix!

  5. After everything is mixed thoroughly, use a fork to scrape in crumbles of goat cheese.  5 ounces of cheese seems like the perfect mix of creaminess to the tang and sweetness from the tomatoes and artichoke hearts, but of course, feel free to add more or less as you desire.  Mix the goat cheese in just until combined.  If you over mix, the cheese will blend in too much melting into the topping.  I like to stop mixing when there are still nice chunks of cheese!

  6. Add the topping to a serving bowl and surround with the toasted baguette slices.  Enjoy!!

    Bruschetta Topping surrounded by crostini on a platter with one crostini topped on a plate. It combines fresh tomatoes, artichoke hearts, garlic, basil, olive oil, and GOAT CHEESE!  Top on toasty garlic crostini and you get fresh bright flavors with both crunch and creamy in every bite.

Recipe Notes

1 Serving = 1 Small Crostini (toasted baguette slice) with Bruschetta topping.  You may get more or less servings depending on how generous guests are with loading their toppings on.