I get great satisfaction when I have rice leftover from a previous meal and with little effort and just a few extra ingredients turn into something impressive and tasty. In fact, I love leftover rice so much I sometimes make extra on purpose. Aside from using it in fried rice, casserole, salad or pudding I enjoy making rice crust for savory tarts. It’s quite healthful, delicious abd easy to make than butter pastry crust.
This recipe is easy enough for lunch and week night dinner, served with a simple green salad.
I stir in egg to bind, add parmesan and herbs for flavor. When it is pre baked for 15 minutes, it seals together and is ready to hold filling of your choice. I usually make small 4″ tarts and assemble by piling sauteed or oven roasted vegetables, then top with the cheese. However, this past week when I saw a gorgeous, ricotta filled tart, decorated with slices of blood oranges on Coffee and crumpets’ blog, I just couldn’t resist utilizing the pretty color contrast for a savory tart and with what I had on hand.
So, armed with leftover multi grain rice, ricotta, fresh basil and other pantry staples I came up with this delicious and flavorful savory tart recipe.
Although, you could make this recipe with pastry crust I would suggest, you make with rice. The crust gets slightly chewy and crispy on the outside and holds together really well. If you do not have leftover rice, go ahead and make some so you can try this tart. You can’t imagine how delicious it is. The sweet flavor of caramelized onions, creamy ricotta and the tartness of tomatoes bring together well balanced flavors into this recipe.
Outstanding rice crusted tart with sweet caramelized onions, tart tomatoes, fresh basil and creamy ricotta!
Ingredients
- 3 cup cooked gluten free multi grain rice or brown rice
- 1/2 cup grated parmesan cheese
- 1 egg or 1.5 tbsp ener G replacer mixed with 2 tbsp water
- salt and pepper to taste
- 1 large onion, thinly sliced, lengthwise
- 1 tbsp butter
- 300 g extra smooth ricotta cheese
- 1/3 cup parmesan cheese
- 2 tbs coarsely chopped basil, extra leaves for garnish
- salt and black pepper to taste
- pinch of sugar
- 2 tomatoes, sliced (I used juicy cocktail tomatoes)
- olive oil for brushing
Instructions
- In a food processor bowl, combine all the ingredients for the tart. Pulse until combined.
- Spoon into a lightly greased 9-10" tart pan or pie plate or small tart tins.
- The rice mixture will be sticky use wet hands to press it into bottom and up sides of pan to form crust . Bake in preheated 400° F oven for 15 or until the edges just start turning golden brown.
- While the crust is baking, cook onions in a skillet with butter and a pinch of salt and sugar. Cook, stirring constantly, until the onions begin to soften and turn light beige all the way.
- Combine ricotta, parmesan, basil and salt and pepper in a bowl. Set aside.
- When the rice crust is done, remove from oven, but do not turn off the oven. Reduce temperature to 375°.
- Let the tart cool for 5 minutes. Brush with olive oil.
- Spread the onions over the crust, top with herbed ricotta mixture and spread evenly.
- Arrange tomato slices in a single layer. Bake in the oven until the tomatoes shrink and shrivel and the edges of the crust go crisp.
- Serve immediately or let cool to room temperature before serving. In either case, sprinkle tart with fresh basil leaves and salt and pepper just before serving.
This recipe is linked to Allergy Free Wednesdays.
yummychunklet
What a beautiful savory tart!
Nami | Just One Cookbook
Rice crust? WOW, this is the first time I hear rice is being used for the tart. Very, very creative!! I love caramelized onion. This tart looks fabulous~!
Balvinder
Thanks Nami, It is quite delicious and easy to use the leftover rice other than fried rice.
ela@GrayApron
I love trying different crusts! Your rice crust sounds fantastic! And so does the filling 🙁 ela
ela@GrayApron
I meant to 🙂
Balvinder
xoxo!
Monica
What a wonderful idea! I never thought of or seen that but it reminds me of being a kid in my aunt’s house and she would make rice in a clay pot and the adults would all want the bottom, which was crusty and flavorful. Such a great idea to go with the savory filling. I adore caramelized onions and have aspirations to make a huge batch to savor and freeze…I heard it’s possible to do in a crock pot but I’m not 100% confident.
Balvinder
Crusty rice, This remind me of the Persian rice that I have seen but never tried myself. I love savory tart more than sweet. When I thought of making this I did not know what else to add with ricotta cheese, other than caramelized onions. They are easy to do, For onions it took me only 20 minutes.
Sridevi Ravi
Wow! Looks amazing…never dreamt of anything like this.
Balvinder
Now you saw it 🙂
Jennifer Eloff
Hmmm, you got me with the word, “caramelized”. Yum….beautiful, Balvinder!
Balvinder
Yes there’s just something about caramelized onion in winters…
Chai a cup of life
Great idea and very unique. Looks delicious!
Balvinder
I hope you enjoy it 🙂
Rachel Cotterill
I love the idea of this rice crust, it looks fantastic 🙂
Balvinder
Thanks! Hope you enjoy!
Shannon | JustAsDelish
This is brilliant! Reminds me of the cauliflower crust pizza. I wonder if I can omit the cheese. Maybe I can do something like a Japanese rice cake crust 🙂
Balvinder
You can try it though, I don’t know exactly how it will turn out!
Coffee and Crumpets
Hi Balvinder! Thank you for the shout out my friend! This tart looks very impressive! Love the rice tart shell and love the filling, you had me at caramelised onions 🙂
Balvinder
Aw, thanks to you! And what a lovely comment! It’s got my favorite things….including caramelized onions! enjoy!
Bam's Kitchen
What a great idea for a tart crust! I have to try that idea soon for so many other things that I want gluten free. Delight savory ricotta tart and perfect with a salad on the side. Take Care, BAM
Shirley Tay (Blackswan)
OMG, that a beautiful tart! I like the ingredients for the base. Bet it was tasty!
Kitchen Belleicious
the rice crust is out of this world genius and delicious and beautiful. I would have never thought to do that! You are so creative
anne
Very creative , Bal ! The brown rice crust alone looks wonderful and the filling itself is worth making 😀
Dolly
Great idea! I’ll have to work to make it non-dairy, but the crust itself is fantastic!
The Girl Next Door
Oh, my! Droolworthy!
I’d love to try this out too. 🙂 Can this be made without the egg?
Balvinder
I used egg repalcer in this but you can also make it without but the texture will be soft and not crusty.
Judee
Such a beautiful looking tart and it must taste amazing.