The autumn rice tart is a savory dish that you can enjoy as a main course or at a gathering with friends and family.
You prepare it with a puff pastry base of your choice. You can buy it at the supermarket or make my ‘pasta matta’ dough. Click on the red text here to see the recipe ➡️ PASTA MATTA
If you love savory pies, here are a few other recipes right below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Let’s see the ingredients we need to make this recipe
- 21 oz pumpkin
- 1 1/4 cups rice
- 1/2 cup grated Parmesan cheese
- to taste fine salt
- to taste extra virgin olive oil
- 1 egg
- 1 cup milk
- 1 cup water
- to taste oregano
- to taste breadcrumbs
- 1 puff pastry (your preferred type)
Tools
- 1 Pot
- 1 Mold
- 1 Baking Tray
- 1 Fork
- 1 Knife
Steps
Take a pot and pour in the water, milk, and salt. Bring to a boil and add the rice. It should cook until the rice becomes one with the liquids. It will turn into a cream.
In the meantime, take a baking tray and line it with parchment paper and place the pumpkin cut into slices with the skin on it. Add a drizzle of oil and salt and roast at 350 degrees Fahrenheit for about 25 minutes. Once ready, it should be nice and soft.
Once out of the oven, remove the skin (it will come off very easily) and transfer the pulp to a mixing bowl and mash it together with the egg and part of the grated Parmesan cheese.
Now take the creamy rice and add it to the pumpkin mixture. Mix well.
Roll out the puff pastry in a mold, choose the one from the supermarket, yours, or my ‘pasta matta’ and pour the mixture on top. Prepare the strips and decorate it as you would with a sweet tart.
Another sprinkle of Parmesan on top, a sprinkle of oregano, and some breadcrumbs, and into the oven at 350 degrees Fahrenheit fan-forced for about 25 minutes. Always check the pastry to ensure it is well-cooked before turning off the oven.And now… ENJOY YOUR MEAL
Storage of the rice tart
The rice tart can be stored in the fridge for up to two or three days. When ready to eat, simply reheat it in the oven, in a pan, or in the microwave.
The rice tart can be stored in the fridge for up to two or three days. When ready to eat, simply reheat it in the oven, in a pan, or in the microwave.
