Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease a 24cm (9½-inch) 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 (¼ inch) from the top.
4.Bake crust 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 180ºC (160°C fan-forced); bake tart 30 minutes or until a skewer inserted into the centre comes out clean. Cool 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.
Ready-steamed brown basmati rice is available in packets from the rice section of supermarkets. Use fresh ricotta, sold in wheels from delis and the deli section of supermarkets for the best taste and texture. If heirloom tomatoes are not available, use baby grape or cherry truss tomatoes. Nutty brown rice and sesame seeds replace flour to form a delicious crust for this tangy cheese and heirloom tomato tart. Perfect for coeliacs.
Note
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