Tomato and Goat's Cheese Tart

[cookie1]

Tomato and Goat's Cheese Tart
Serves 8
Ingredients
500g packaged ready-steamed brown basmati rice (I found this at Woolworths)
50g sesame seeds
120g finely grated parmesan
3 eggs
1 teaspoon sea salt
500g fresh ricotta
150g soft goat's cheese
60ml milk
1 tablespoon wholegrain mustard
1 clove garlic, finely chopped
200-400g baby tomatoes
fresh basil leaves
1 tablespoon EVOO
2 teaspoons balsamic vinegar
Preparation
Grate your parmesan and set aside. Make your ricotta if you are making your own.
Grease a 24cm springform pan or quiche dish.
Put rice, seeds and half the parmesan into bowl and process until the rice is finely chopped. I used speed 8.
Add 1 egg and half the salt. Process until the mixture forms a soft dough. Again I used speed 8.
Using damp hands press the dough over the base and up the sides of the dish, about 5mm up.
Bake the crust for 25 minutes, until dry and golden.
Process ricotta, goat's cheese, milk, mustard and garlic with the remaining parmesan, remaining eggs and salt. ( I did this while the base cooked and left it in the bowl until I needed it)
Pour the the cheese mixture into the warm crust. Level the surface.
Reduce the oven to 180* and cook the tart for approx. 30 minutes. Check that it is set.
Cool for one hour
Just before serving arrange the tomatoes and basil over the tart and drizzle with the EVOO and vinegar.

This is  adapted for the thermomix from the WW food magazine. I made my own ricotta and didn't have quite enough, my goat's cheese wasn't quite enough either but I just went ahead with what I had. The shell is unusual but very nice.

[judydawn]

A great conversion cookie, thanks for sharing with us.

[Cornish Cream]

Lovely Cookie especially if you need a recipe for a Coeliac.

[mab19]

That looks nice Cookie.