TOMATO & GOAT’S CHEESE TART

PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 8

Nutty brown rice and sesame seeds replace flour to form a delicious crust for this tangy cheese and heirloom tomato tart. It’s perfect for coeliacs. 500g packaged ready-steamed

brown basmati rice

1/3 cup (50g) sesame seeds

1½ cups (120g) finely

grated parmesan

3 eggs

1 teaspoon sea salt flakes

500g fresh ricotta

150g soft goat’s cheese

¼ cup (60ml) milk

1 tablespoon wholegrain mustard 1 clove garlic, chopped finely

400g mixed baby heirloom

tomatoes, halved

2 tablespoons small fresh basil leaves 1 tablespoon extra virgin olive oil 2 teaspoons balsamic vinegar 1 Preheat oven to 2000C/1800C fan. Grease a 24cm springform pan.

2 Process rice, seeds and half the parmesan until rice is finely chopped. Add 1 egg and half the salt; process until mixture forms a coarse dough.

3 Using damp hands, press rice dough over base and up the side of the pan, stopping 5mm from the top. 4 Bake crust for 25 minutes or until golden and dry to the touch.

5 Meanwhile, process ricotta, goat’s cheese, milk, mustard and garlic with remaining parmesan, remaining eggs and salt until smooth. 6 Pour cheese mixture into warm rice crust. Level surface. Reduce oven to 1800C/1600C fan; bake tart for 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 1 hour.

7 Just before serving, arrange tomatoes and basil over top of tart; drizzle with oil and vinegar. Season with freshly ground black pepper.