TOMATO & GOAT’S CHEESE TART

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

The Australian Women’s Weekly Food Magazine - - On The Cover -

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.

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