I love fresh tomatoes. I have been known to buy a pint at the farmers market and have them eaten before I even get home. This tart captures that fresh tomato flavor, is easy to make and makes an impressive presentation for very little work.


  • 1 cup brown rice
  • 1/2 cup grated cheddar cheese
  • 1 egg, lightly beaten
  • 4 Roma tomaotes, quartered
  • 6 cloves garlic, unpeeled
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 1/4 cup fresh basil
  • 2 oz goat cheese, crumbled
  • 4 eggs, lightly beaten
  • 1/3 cup milk
  • 1/2 tsp sea salt


To make the rice crust:

  1. Cook the rice according to the package directions.
  2. Preheat the oven to 400 degrees.
  3. Place the rice, cheese and egg into a medium bowl and mix until well combined.
  4. Spread the mixture over the base and sides of a lightly greased 10 inch flan tin or quiche dish and bake for 15 minutes.

To make the fresh tomato filling:

  1. Place tomatoes, cut side up, and garlic on a non-stick baking tray, brush lightly with the oil and sprinkle with pepper.
  2. Bake for 30 minutes. Remove from the oven and allow to cool slightly.
  3. Remove the skins from the garlic. Reduce oven temperature to 350 degrees.
  4. Arrange the tomatoes, garlic, basil and goat cheese over the rice crust.
  5. Place the beaten eggs, salt and milk in a bowl and whisk to combine. Pour over the tomatoes.
  6. I wrap foil over the edges of the rice crust to keep it from getting too crispy but if you like crispy you can do without. 
  7. Bake for 45 minutes to 1 hour or until set.

Tomato and Goat Cheese Tart with a side of Kale with Carmelized Shallots

Nutritional Info: 

Makes 8 servings.

Nutrients per serving:  Calories: 228, Cal. from Fat:  91, Total Fat: 10.5g, Sat. Fat: 4.5g, Carbs: 22.5g, Fiber: 1g, Sugars: 3g, Protein: 10.5g, Sodium: 172mg, Chol: 146mg

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  1. susan says:

    What a unique idea to use a rice crust base instead of the regular flour and butter base. Just a quick question, is the rice crust base easy to make, does it stick together easily? I know when I do pastry bases, I always make a mess and it goes soggy on me.

    • Kristy says:

      I am terrible at making a traditional pastry crust. The rice crust was simple and it adds so much more depth to the dish. I just mix the rice, cheese and egg and dump it into the pan and press it down with my hands until it is evenly distributed (with the pan I used I would say it was about 1/2 - 3/4 inch thick).


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