Tomatoes tart with brown rice crust
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Ingredients
- 9-inch (23-cm) deep fluted tart pan with removable bottom or a deep dish pie pan
FOR CRUST - 3 cups cooked brown rice
- 2 eggs
- 1 small onion diced and 1 garlic clove, sauteed
- ⅓ cup of grated romano cheese
- ¼ cup of loosely packed and shredded fontina or any other melting cheese
- basil and parsley, fresh chopped, 2 tablespoons each
FILLING - 3 cups ricotta cheese, drained
- 2 eggs
- 1 clove garlic, grated on a microplane
- ⅓ cup of grated romano cheese
- ½ cup of shredded fontina or any other melting cheese
- basil and parsley, fresh chopped, 2 tablespoons each
TOPPING - vine ripened tomatoes, any kind, either quartered or cut in half depending on size, enough to cover the top of tart
- In a bowl, combine the rice, beaten eggs, sauteed garlic and onion, cheeses and herbs, mix well.
- Pat rice mixture into an olive oil sprayed tart or pie pan.
- Place filled tart pan on a baking sheet then into a 350 degree F (177 degress C) oven for 15 minutes.
- Remove rice crust and let it cool down.
- Turn up oven temp to 400 degrees F (200 degrees C).
- Mix ricotta, cheeses, herbs, eggs and garlic for the filling then spread evenly onto the cooled rice crust.
- Place your tomatoes all over, slightly sinking them into the ricotta mixture.
- Drizzle olive oil on top of the tomatoes and tart then bake for 30 minutes or until ricotta is set.
- To finish it, I like to place mine under the broiler to get it a nice golden color on top, but if you do that, keep checking and don't walk away from the stove!
- Let it cool a little before slicing.
- Garnish with chopped fresh basil.
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