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CHICKEN CAPRESE TART

SERVES 6 PREP 30 MINS COOK 1 HOUR 5 MINS

¾ cup white quinoa
1½ cups chicken stock
1 cup almond meal
½ cup grated parmesan
5 eggs
2 cups cooked, chopped chicken
½ cup thickened cream
2 tbsp chopped basil leaves, plus extra leaves to serve
2 roma tomatoes, 1cm slices
200g bocconcini, drained
balsamic vinegar, to serve

1 Preheat oven to 180°C. Lightly grease a 23cm springform pan, line base and side with baking paper.

2 Place quinoa and stock in a medium saucepan and bring to the boil on high. Reduce heat to low. Cook, covered, 12-14 mins until liquid is completely absorbed and quinoa is tender. Drain well.

3 In a food processor, combine cooked quinoa, almond meal, grated parmesan and 1 egg. Season. Process until mixture binds together.

4 Press mixture evenly over base and side of pan. Bake 15-20 mins until the base is dry to touch and crust edges begin to colour.

5 Spread chicken over base of quinoa crust. In a large jug, whisk remaining eggs with cream