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Tomato Tart with Ricotta & Brown Rice Crust

A healthy and tasty tart that can be eaten just by itself or with a crispy green salad.

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 45 mins Cook Time: 45 mins Total Time: 1 hr 30 mins
Cooking Temp 200  C
Servings 4
Best Season Suitable throughout the year
Ingredients
    Crust:
  • 1¼ Cups Raw Brown Rice (cooked)
  • 2 Beaten Eggs
  • 1 Small Onion (diced)
  • 1 Clove Garlic (sauteed - cooked)
  • 73g(2.5oz) Grated Romano Cheese
  • ½ Cup Shredded Fontina
  • 2 Tbsp Fresh Basil and Parsley
    • Filling:
  • 3 Cups (750g/26.5oz) Ricotta
  • 2 Beaten Eggs
  • 1 Clove Garlic (minced)
  • 73g(2.5oz) Grated Romano Cheese
  • ½ Cup Shredded Fontina Cheese
  • 2 Tbsp Fresh Basil and Parsley
    • Topping:
  • Tomatoes (quartered or cut in half depending on size, enough to cover the top)
  • Drizzle Olive Oil
  • Freshly Ground Pepper
Method

  1. Spray a 28cm/11inch springform tart pan or round dish with nonstick cooking spray.

  2. In a bowl, combine the cooked rice, cooked onion and garlic, cheeses, herbs and beaten eggs.

  3. Press rice mixture onto the base and sides of pan and bake in oven 180C/350F for 15 minutes. Remove, leave to cool

  4. Mix Ricotta, cheeses, herbs, eggs and garlic. Spread evenly onto the cooled crust.

  5. Place tomatoes on top, slightly sinking them into the ricotta mixture and freshly ground pepper.

  6. Drizzle olive oil on top of the tomatoes and tart.

  7. Bake in oven 200C/400F for 30 minutes or until ricotta is set.

  8. To finish, place it under the broiler to get a slightly browned color on top.

  9. Let it cool a little before slicing. Garnish with fresh chopped basil.

  10. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/tomato-tart-with-ricotta-brown-rice-crust/