Upside-Down Quinoa and Peach Tart – Ilaria Moretti

Preparation

Cut the peaches into small pieces and blend them together with some plant-based yogurt to create a puree. Pour the puree into a bowl along with La Veronese® Quinoa Flour and the oil, mixing until you get a uniform dough.

Let the dough rest while preparing the filling. In a baking tray lined with parchment paper, pour the chopped peaches and oil.

Now roll out the dough to the desired shape and cover the filling. Create small holes to allow even cooking.

Bake for about 20–25 minutes at 180°C (356°F) and, once the desired golden color is reached, remove the tart and let it cool.

Finally, flip the tart upside down and enjoy it as soon as it cools.