Tomato and goat’s cheese tart with rice and seed crust

SERVES 8 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ COOLING TIME)

500g packaged ready-steamed brown basmati rice cup (50g) sunflower seeds 1 ½ 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 tomatoes, halved and sliced 2 tablespoons small fresh basil leaves 1 tablespoon extra-virgin olive oil 2 teaspoons balsamic vinegar

1 Preheat oven to 200°C (180°C fanforced). 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 one-third of the rice dough over base and the remaining two-thirds of the dough up the side of the pan, stopping 5mm from the top. Use a flat-bottomed glass or offset palette knife to press down on the mixture to ensure the crust firmly sticks together and is the same thickness.

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, eggs and salt until smooth.

6 Pour cheese mixture into warm rice crust. Reduce oven to 180°C (160°C fan-forced); bake tart for a further 30 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for 1 hour.

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

Suitable to freeze. Not suitable to microwave.