The Savory Rice Tart is perfect for a dinner with friends or family. If you prepare it the day before, it will be even more flavorful, and you just need to reheat it for a few minutes in a traditional oven or microwave.
A crispy shell made of rice and parmesan and a filling with simply cooked vegetables will make this Savory Rice Tart the perfect dish for both adults and children.
We used cauliflower, but you can fill it with the seasonal vegetables you prefer, whether boiled, steamed, or sautéed, and you’ll see that it will always be perfect.
If you like vegetable tarts, here are some other delicious ideas to try, and then right after the photo, let’s find out how to prepare this Savory Rice Tart!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Savory Rice Tart
- 1 1/4 cups Vialone Nano rice
- 1 egg white
- 3/4 cup grated parmesan
- 1 cauliflower
- 1 cup ricotta
- 2 eggs
- 3 1/2 oz scamorza
- 2 pinches salt
- to taste black pepper
Tools
- 1 Tart Pan
Preparation of the Savory Rice Tart
To prepare the Savory Rice Tart, first cook the rice, leaving it al dente. Then drain and let it cool.
Meanwhile, clean the cauliflower by removing the outer leaves and the stem. Then divide it into small florets and steam it.
Leave it rather al dente since it will go into the oven later.
Once the rice is cold, preheat the oven to 356°F in static mode, butter and sprinkle with breadcrumbs a 9-inch diameter tart pan.
In a bowl, mix the cold rice with the grated cheese and egg white, then pour the mixture into the mold.
Press well to compact and eliminate any gaps to have a perfect shell.
Coarsely chop the previously cooked cauliflower, season with salt and possibly with freshly ground black pepper.
Add the ricotta and the eggs and mix well to combine, then fill the rice shell with the mixture.
Finally, cut the scamorza into small pieces and distribute it over the surface of the Rice Savory Pie, then bake.
Bake the Rice Savory Pie for at least 35 minutes, checking the degree of browning. If it tends to burn on the surface after the first 20 minutes, cover with a sheet of parchment paper.
Once cooked, remove the rice savory pie from the oven, let it rest for a few minutes before gently removing it from the mold.
Here is my FACEBOOK PAGE if you want to be updated every day with my new recipe, just leave a like.
On INSTAGRAM or also on PINTEREST, you’ll find all my recipes. You can also subscribe to our YOUTUBE channel to watch our videos.
How to Store the Savory Rice Tart
You can keep it in the fridge for 2 days, tightly closed in an airtight container.
Other recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Questions and Answers)
What can I replace the cauliflower with?
You can replace the cauliflower with broccoli in the same quantity, or depending on the season, with roasted and chopped peppers or sautéed zucchini.
Can I skip the ricotta?
If you don’t like ricotta or can’t eat it, replace it with the same amount of thick béchamel.
