Savoury Quinoa and Warrigal Tart
2 cups finely chopped leeks
1 cup finely chopped mushrooms
1 cup chopped roast capsicum (optional)
1 cup chopped warrigal green (blanched) or kale
100g cherry tomatoes, quartered
1 cup fresh herbs of your choice ie parsley basil thyme, finely chopped
4 spring onions, white and green part, finely chopped
4 cloves roast garlic
½ cup pitted Kalamata olives, roughly chopped
½ cup crumbled goats feta
2 tbls finely grated parmesan (reserve 1 tbls for sprinkling on top before baking)
Sea salt and freshly ground black pepper, to taste
1 cup cooked quinoa
Golden Door Bush Tomato Chutney (see recipe below)
Crisp green salad
Preheat oven to 170 Degrees Celsius and line the base and sides of a 25cm round cake tin with baking paper.
Combine leeks, mushrooms and roast capsicum in a pan with 3 tablespoons water and saute gently for 4-5 minutes. Once soft transfer to mixing bowl and combine with remaining ingredients, except eggs and quinoa, ensuring roasted garlic is evenly distributed.
Place eggs and quinoa in a food processor and process for about 2 minutes until almost fluffy. Add to leek and mushroom mixture and combine. Transfer to lined tin and sprinkle with remaining tablespoon of parmesan. Bake for 25 minutes. Allow to cool and set. Once cool, remove from tin slice into wedges and serve with bush tomato chutney (see recipe below) and fresh green salad.
Golden Door Bush Tomato Chutney
Makes 1 litre
1/2 cup vegetable or chicken stock (add as needed during cooking)
1 red onion, finely chopped
1 cup finely chopped leek
1 cup finely chopped fennel
2 stalks celery, finely chopped
2 tablespoons dried bush tomatoes, finely ground
1 teaspoon finely grated ginger
1 teaspoon chopped garlic
8 tomatoes, roasted and skinned
1 teaspoon deseeded and sliced red chilli
1/4 cup apple cider vinegar
4 fresh medjool dates, chopped
2 tablespoons honey or organic maple syrup
3 tablespoons chopped fresh herbs such as dill, basil and parsley
1 teaspoon smoked paprika
Finely grated zest and juice of 1/2 lemon
Sea salt and pepper
Put 2 tablespoons of the stock and the remaining ingredients in a saucepan, season to taste and stir well to combine. Simmer, covered, for 30–40 minutes until reduced to a thick sauce, adding remaining stock as needed while cooking to prevent chutney drying out.
Use 1 tablespoon of chutney per serve. The chutney will keep in the fridge for 3-4 weeks.
Recipe from Golden Door at Home Cookbook due for release in May 2016!