Tomato and Spinach Tart with Parmesan Rice Pie Crust

Serves 6

Preparation:  15 minutes

Cooking Time: 20 - 25 minutes

Today, I took a look in my fridge and larder and decided to concoct this lovely easy tart.

I do make quite a few tarts with lots of different pastry recipes and every now and again, I will choose to use instead either rice or quinoa, which makes a surprisingly excellent tart base.   It has a lovely cheesy taste and you could even add a few dried herbs, if you wish.

Ingredients

For the Tart Base

• 200g cooked rice, or quinoa mix
• ¼ cup mixed seeds (optional)
  
• 2 Large Eggs
• 100g Grated Parmesan Cheese

For the Filling

• 1 large Spanish onion, peeled and finely chopped
• 6 cloves of garlic, peeled and minced
• 6 fresh red tomatoes, cut into small quarters
• 3 rainbow peppers, de-seeded and sliced
• 2-3 tablespoons olive oil
• Sea salt
• Freshly ground black pepper
• One bag of spinach leaves, washed and thoroughly patted dry
• Half to one cup of lightly toasted pine nuts

AND THIS IS WHAT YOU DO.....

1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
   
   
2. Cook the rice or quinoa mix according to manufacturer's instructions in boiling salted water.
   
   
3. Transfer the cooked rice to a large clean bowl.
   
   
4. Add the mixed seeds, grated Parmesan - a few dried herbs if you like, and the two eggs and mix thoroughly.
   
   
5. Take two flan dishes, the larger should be about 11 inches or 23 cms and divide the rice mixture pushing it up the sides to form a support for the filling.
   
   
6. In a separate roasting tin, spread out the pine nuts and allow to turn golden - about 5 minutes - but watch carefully as they will start to turn quickly.
   
   
7. Bake in the oven for about 20 - 25 minutes until firm and golden, remove and set aside.
   
   
8. Meanwhile, too make the filling:   Take a large pan and add some olive oil and heat.
   
   
9. Add the minced garlic, together with the finely sliced onion plus a little water.    Stir thoroughly, cover with a lid and turn down the heat and allow to soften - at least 5 - 7 minutes.
   
   
10. Now add the sliced peppers and quartered tomatoes, stir well, cover and allow to cook for a further ten minutes or so until the peppers are softened and the tomatoes of cooked down a little, but not lost their shape.
    
    
11. At this stage, if the tomato mixture is too liquid, you can thicken it with some thickening granules, potato starch or you could use a little cornstarch (mix with a tiny amount of water beforehand) or plain flour.
    
    
12. Now add the spinach and allow it to barely wilt.
    
    
13. Transfer the mixture to the cooked rice crust in both flan dishes and sprinkle the toasted pine nuts on to the top.
    
    
14. If you wish, you can even add more Parmesan either grated or as shavings for extra garnish.   
    
    
15. Serve with a green salad.