Tomato Tart with Brown Rice Crust
Nothing beats the taste of freshly picked tomatoes, right next to the tomatoes from the vineyard, the taste, the feel , everything is so different, I'm sure I'll miss him while he's gone, except for now I'll enjoy it the maximum amount as I can!
INGREDIENTS
9-inch deep fluted pie pan with removable bottom or inner pie pan
FOR THE RIDE
3 cups cooked rice
2 eggs
1 small onion, diced and 1 clove , sautéed
⅓ cup of grated Romano cheese
¼ cup of grated or packaged fontina or other soft cheese
basil and parsley, chopped fresh, 2 tbsp each
GARNISH
3 cups ricotta cheese, drained
2 eggs
1 clove , grated on microplane
⅓ cup of grated Romano cheese
½ cup grated fontina or other soft cheese
basil and parsley, chopped fresh, 2 tbsp each
DECORATION
grape-ripe tomatoes, all kinds, chopped or halved counting on size, only enough to hide the highest of the pie
INSTRUCTIONS
1.In a bowl, mix rice, beaten egg, sauteed garlic and onion, cheese and seasonings, mix well.
2.Pat the rice mixture into a pie pan or pie that's sprayed with vegetable oil .
3.Place the filled baking sheet on a baking sheet then within the oven 350 degrees F for quarter-hour .
4.Remove the rice crust and let it cool.
5.Raise the oven temperature to 400 degrees F.
6.Combine ricotta, cheese, herbs, egg, and garlic for garnish and spread evenly over the cooled rice crust.
7.Place the tomatoes everywhere , pushing gently into the ricotta mixture.
8.Sprinkle vegetable oil over the tomatoes and pies and bake for half-hour or until the ricotta hardens.
9.To finish, i prefer to place mine under the grill to offer it a pleasant golden color on top, but if you are doing , keep checking and do not step faraway from the stove!
10.Cool briefly before slicing.
11.Garnish with chopped fresh basil.
