Tomato Tart With Ricotta And Brown Rice – gluten free

This tomato tart is a good chioce when you want to have a solution for a lunch to go, or just a complete meal ready when you have little time to have lunch.

It is a gluten free recipe! Fortunately I can eat gluten, but we’ve been noticing that it seems that gluten free food seems …lighter to digest. As they don’t have any contraindications…why avoid them?

This tomato tart has a crust made with brown rice. No flour. It is filled with ricotta cheese and it makes it a healthy and tasty tart, that can be eaten just by itself or with some green salad.

I found this recipe on Proud Italian Cook blog and changed only minor things. After writing this post I feel like preparing it again tomorrow for lunch 😉

Tomato Tart With Ricotta And Brown Rice - gluten-free

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Tasty tomato tart, gluten free, with ricotta and brown rice

Author: tested by Ana

Recipe type: salted pies and cakes

Serves: 8

Ingredients

• crust:
• 3 cups brown rice (cooked)
• 2 eggs
• 1 small onion
• 1 garlic clove
• a thread of extra virgin olive oil
• ⅓ cup grated Parmesan cheese
• ¼ cup grated/shredded cheese like fontina or gruyere
• 2 Tbsp fresh basil (chopped)
• 2 Tbsp parsley (chopped)
• filling:
• 3 cups of ricotta cheese (if too fresh, let it on a colander for an hour to lose extra liquids)
• 2 eggs
• 1 clove garlic (minced)
• ⅓ cup grated Parmesan cheese
• ½ cup shreeded cheese like gruyere or fontina
• 2 Tbsp fresh basil (chopped)
• 2 Tbsp parsley (chopped)
• topping:
• cherry tomatoes, cut in halves
• a thread of extra virgin olive oil

Instructions

1. Turn on the oven 375°F/180°C.
2. Prepare a 9 inches/22 cm pan. Grease it or use a non-stick spray
3. Prepare the crust:
4. Put a thread of extra virgin olive oil on a non-adherent pan and sautee minced onion and garlic.
5. Lightly bet the eggs and combine them with rice, garlic and onion, cheeses and herbs.
6. Spread the mixture on the pan and press it to create the basis for the tart.
7. Bake it for 15 minutes.
8. Let it cool down.
9. Turn on the oven to 400°C/200°C.
10. In a bowl combine ricotta, cheeses, herbs and garlic.
11. Pour the mixture into the brown rice crust and add the tomatoes, with the cut part up.
12. Add a thread of extra virgin olive oil over the tomatoes and bake the tart for 30 minutes or until the ricotta mixture is set.
13. Let it cool for a while before cutting a slice.
14. Add fresh basil on top before serving.
15. Buon appetito!

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