Savory Rice Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 200 gWhite rice (raw)
- 400 gSwiss chard, côte (sans feuille) (fresh leaves)
- 4 pcEgg (whole)
- 200 gBrousse (fresh sheep's milk cheese made from whey) (drained)
- 80 gParmesan cheese (grated)
- 1 pcFlat-leaf parsley (minced)
- 1 pinchNutmeg (ground)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden crust that cracks under the knife, revealing a tender rice heart bound with cheese and fresh herbs. The scent of nutmeg and toasted parmesan fills the room.
- 1
Drop the white rice into a pot of boiling salted water. Cook until al dente; it should still have a slight bite. Drain and let it cool slightly.
- 2
Wash the chard leaves. Blanch them for 3 minutes in boiling water. Squeeze them firmly with your hands to remove all excess water, then roughly chop them.
- 3
In a large mixing bowl, whisk the eggs with the brousse cheese. Add the rice, chopped chard, grated parmesan, and minced flat parsley. Season with grey sea salt, ground black pepper, and a pinch of nutmeg.
- 4
Line a tart mold with the shortcrust pastry. Prick the bottom with a fork. Pour in the rice mixture and smooth the surface. Fold the edges of the pastry inwards.
- 5
Bake at 180°C. The torta is ready when the pastry is fully cooked underneath and the top is gratinated to a light brown color. The filling should be set and no longer jiggle.
Frequently asked questions
How do you get this dish right?
- Do not overcook the rice in water; it should remain firm as it finishes cooking in the moisture of the filling in the oven.
- It is imperative to squeeze the chard well after blanching to prevent the tart from becoming watery.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in an airtight container. Enjoy it hot, lukewarm, or even cold for a picnic.
