Nourishment with a Nostalgic Touch
There’s something deeply comforting about the smell of baked cheese wafting through the kitchen, mingled with the subtle sweetness of ripe tomatoes. This Tomato and Cheese Rice Tart brings together simple pantry staples in a way that feels both elevated and familiar. Inspired by Mediterranean flavors and homestyle sensibility, this tart swaps the traditional pastry crust for a rice base a smart, naturally gluten-free alternative that delivers warmth, texture, and a delightful bite.
It’s the perfect dish for cozy dinners, weekend brunches, or light lunches paired with a crisp salad and chilled wine. Even better? It’s a genius way to repurpose leftover rice while keeping things wholesome and satisfying.
Why You’ll Love This Tart
- Gluten-Free Friendly: The rice base eliminates the need for flour-based crusts.
- Make-Ahead Magic: It reheats beautifully, making it ideal for meal prep.
- Flavor Versatility: Easily adaptable with whatever veggies or cheese you have on hand.
- Wholesome and Hearty: With protein from eggs, calcium from cheese, and the fiber from tomatoes, it’s as nutritious as it is delicious.
Ingredients Breakdown
Rice Crust:
- 2 cups cooked rice (short-grain or arborio for best structure)
- 2 large eggs, beaten
- 1/2 cup grated parmesan or cheddar
- Salt and pepper, to taste
Filling:
- 1 cup cherry tomatoes, halved
- 3 large eggs
- 3/4 cup milk or cream (use plant-based if desired)
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1/2 small onion, finely chopped (optional)
- A handful of fresh basil, torn
- Salt, pepper, and a pinch of nutmeg for warmth
Method: Step-by-Step Instructions
- Prep and Preheat
Preheat your oven to 375°F (190°C). Lightly grease a tart or pie pan with butter or olive oil. - Build the Rice Crust
In a bowl, combine the cooked rice, eggs, cheese, and seasonings. Mix until the rice is fully coated and slightly sticky. Press this mixture into the base and sides of the pan to form an even crust. Par-bake for 10–12 minutes until it starts to set but not brown. - Mix the Filling
In another bowl, whisk the eggs with milk or cream until smooth. Stir in both cheeses, onions (if using), fresh basil, and seasonings. Don’t forget a tiny pinch of nutmeg it deepens the flavor beautifully. - Assemble the Tart
Pour the egg mixture into the partially baked crust. Scatter cherry tomato halves over the top, cut side up, so they roast and concentrate their sweetness in the oven. - Bake to Perfection
Return to the oven and bake for 30–35 minutes, or until the top is puffed and golden, and a knife inserted into the center comes out clean. - Cool and Serve
Let the tart cool for at least 10 minutes before slicing. Garnish with extra basil leaves, cracked pepper, or a drizzle of olive oil if desired.
Tips & Creative Twists
- Cheese Swap: Try goat cheese, gruyère, or even blue cheese for more complexity.
- Add Protein: Toss in diced cooked chicken or tuna for a heartier version.
- Roasted Veggies: Add roasted bell peppers, zucchini, or spinach for a veggie boost.
- Vegan Option: Use plant-based milk, vegan cheese, and egg replacers like JUST Egg.
What to Serve It With
Pair this savory tart with:
- A light arugula salad dressed with lemon and olive oil
- Roasted seasonal vegetables
- A glass of chilled rosé, white wine, or herbal iced tea
This Tomato and Cheese Rice Tart is the kind of dish that reminds us good food doesn’t need to be complicated. With humble ingredients and a bit of care, you can create something deeply satisfying and beautiful perfect for sharing or savoring solo. Whether you’re feeding your family or hosting a brunch, this tart will quickly become a repeat favorite.
