Savory Rice Tart

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 671
• Protein: 25 g
• Carbs: 77 g
• Fat: 30 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 200 g White rice ( raw )
• 400 g Swiss chard, côte (sans feuille) ( fresh leaves )
• 4 piece Egg ( whole )
• 200 g Brousse (fresh sheep's milk cheese made from whey) ( drained )
• 80 g Parmesan cheese ( grated )
• 1 piece Flat-leaf parsley ( minced )
• 1 pinch Nutmeg ( ground )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the rice

   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. Preparing the chard

   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. Making the filling

   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. Assembling the torta

   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. Baking

   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.

Chef's tips

• 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.

Storage

Can be kept for 3 days in the refrigerator in an airtight container. Enjoy it hot, lukewarm, or even cold for a picnic.