This week’s Sunday Supper theme is quite lovely. The group has partnered with Chantal Cookware for a special Sunday Supper featuring their new Easy as Pie Dish. Not only is the pie dish a feature, but the group has come together to join in on a #BakeForACure event. We wanted to encourage others to take a couple of hours of their time to bake for someone who has been affected by cancer (or someone in the medical field who makes a difference in the lives of cancer patients). Is there anything better than showing appreciation with a homemade dish from the heart?
As much as I wanted to contribute a sweet dish in a pie plate, I was actually drawn to the savory side of things. Thus, my Italian Tomato Tart was born. I think of it as a dinnertime quiche, as it features a crust made of rice instead of a traditional pie crust…because I enjoy rice, and thought it would make the tart unique! I’ve played around with hashbrown crusts before with good results, so it was time to try another option!
The inside of the tart is filled with egg, milk, sliced plum tomatoes…
…goat cheese, and prosciutto…because everything is better with goat cheese and thin sliced prosciutto. Am I right, or am I right?
I served this tart up alongside a simple spring mix salad with sliced pears, walnuts, a sprinkle of goat cheese crumbles, and honey lime dressing. Yum! This meal definitely won my heart: you really can’t go wrong!
3oz uncooked rice of your choosing (I used Uncle Ben’s Long Grain and Wild Rice – half of the box when prepared)
2 tbsp basil pesto
2 tbsp grated parmesan cheese
1/2 cup milk (I used skim)
1/2 tsp salt
1/2 tsp pepper
1/2 cup goat cheese crumbles
1/4 lb prosciutto di parma, sliced thin and chopped into small chunks
3 small plum tomatoes, sliced thin in rounds
1. Preheat oven to 350 degrees F.
2. To prepare the rice crust, cook rice according to package directions. If you use a full size box of rice, separate half of the rice and set aside once cooked. One packet of frozen steam rice or “ready rice” for the microwave is the proper portion for the crust. In a bowl, combine the cooked rice, pesto, one egg, and parmesan cheese. Stir until combined. Coat a pie plate with cooking spray, then press the rice mixture firmly to the bottom and sides of the pan.
3. Bake pie crust at 350 degrees F for 15 minutes, until crush is golden brown. Remove from oven and set aside.
4. Increase oven temperature to 400 degrees F.
5. For the filling, combine milk, 3 eggs, salt, and pepper in a bowl and whip with a fork or whisk.
6. Sprinkle half of the goat cheese crumbles and prosciutto into the bottom of the crust. Layer half of the tomato slices on top. Then, add the remaining goat cheese and prosciutto, and top again with tomato slices (make sure they are arranged evenly, as this layer of tomatoes will be visible on the top of your tart!).
7. Pour the milk/egg mixture on top of the tart, carefully place in the oven, and bake at 400 degrees F for 10 minutes. After 10 minutes, reduce your oven to 325 degrees F (do not remove your tart from the oven) and bake an additional 45 minutes (or until the tart is set in the center.
8. Cool for 5 minutes before slicing and serving. Enjoy!
Check out these gorgeous Sunday Supper Recipes: