TOMATO, BASIL AND CHEESE TART WITH A BROWN RICE CHIP CRUST
Since I started cooking as a (semi) adult, I’ve had a bit of an obsession with tarts. There’s something so alluring (apparently I don’t get out much) about combing all the different facets of a meal into one singular, cheesy morsel of delicious.
I’ve made many tarts in my time, but sometimes I will admit that I would rather chew off my thumb than fiddle around with different flours and meals, pressing and prodding, blind baking and re-baking. The lengthy process of it all is almost enough to put me off the magnificent meal that is the humble tart, and roast veg smothered in cheese, while delicious, is not quite on that other level.
Working with my pals at SunRice again, I decided to make a tart crust out of their brown rice chips. While I experimented with the sea salt and the wild rice varietals, I daresay the parmesan and tomato ones would make for a particularly delicious tart crust. If delicious doesn’t win you over, then hear this: the crust takes 2 minutes to create in a food processor, and doesn’t even need blind baking. All in all, preparation of the tart takes around 10 minutes. YAS.
FOR THE TART BASE:
2 packets of Sunrice Brown Rice Chips
3 medium-large eggs
4 tablespoons olive oil
Pinch of salt and pepper
FOR THE FILLING:
500g firm deli Ricotta
1 cup milk of choice (I used Cow's milk)
100g goats cheese
50g freshly grated Parmesan
1 large bunch of basil
2 teaspoons Balsamic vinegar
1 bunch vine ripened cherry tomatoes
Salt and pepper, to season
1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, combine the Ricotta, salt and pepper, and milk, and stir to combine. Leave this to sit.
3. In your food processor, combine all the ingredients for the tart base until they have combined. Add a little bit of water if you think you need it.
4. Spray your circular tart tin with generous olive oil, and gently press the tart mixture into the tin. Don’t press the fluted edges too firmly, or else it will be difficult to remove.
5. Once this is done, set any leftovers aside to sprinkle over the tart before cooking.
6. Stir your Ricotta and milk mixture, which should have become more yoghurt like in consistency. Add in your egg, goats cheese and parmesan, and stir thoroughly. Finally, add about ¾ of your chopped basil, and the balsamic vinegar.
7. Pour the cheese mixture into the tart tin, and top with the vine ripened tomatoes, on the vine (this is optional but aesthetically pleasing!)
8. Spray your tomatoes gently with some olive oil, and top the tart with a bit of extra grated parmesan.
9. Pop it in the oven for 20-30 minutes, or until the filling is firm and well browned. You can place it under the grill for a few minutes to grill the cheese nicely at the end.
10. Top with the remaining basil, and a sprinkle of Balsamic if you fancy. Easy tarts, my favourite kind.