Description
The delicate flesh of the courgettes and baked tomatoes blends perfectly with the creamy taste of the rice Foundation. This tart - besprogryshnye option even on the holiday table - it can be served in the form of a large cake, and a La carte.
Ingredients
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Figure
200 g
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Chicken egg
2 piece
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Dutch cheese
100 g
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Zucchini
2 piece
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Tomato
2 piece
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Olive oil
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Butter
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Cream
100 ml
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Black pepper
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Salt
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Seasoning
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Water
400 ml
Cooking
First make the rice. I first made the rice according to the instructions on the package. The result was very pleased. The ratio of rice and water is 1:2. Bring to a boil, reduce the heat, cover tightly. Cook over low heat for 20 minutes. Then remove from the heat and leave the lid on for 10 minutes. To cool down a bit.
Prepare the vegetables: the zucchini and tomatoes we shall cut slices of 7-8 mm.
Separate the whites from the yolks,
In proteins add ground black pepper, couple pinches of salt and seasonings. I used sea salt with herbs de Provence. Lightly whisk with a fork
Mix the rice, grated cheese and proteins
The resulting mass spread in greased with butter detachable form. Diameter - 26 cm Moulded bumpers. If you love delicious crust - less take of rice tart will turn out thinner.
Spread the vegetables again and add pepper, salt, add seasoning. Lightly sprinkle with olive oil and send in a preheated 160 degree oven.
Beat the egg yolks and cream.
After about 40-45 minutes the tart pour the egg-cream mix and bake it in the oven for 20 minutes.
Well, the tart is ready. Cut into portions pieces and serve! Good both hot or cold!
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