Italian tomato and rice tart

Description

Italiano Pomodoro e riso torta - a delicious, hearty pie. It is usually baked in a Sunday weekend, inviting friends and acquaintances.

Ingredients

Figure

180 g
Wild rice

30 g
Chicken egg

6 piece
Pesto

1 Tbsp
Ham

80 g
Goat cheese

100 g
Cherry tomatoes

8 piece
Cream

1 cup
Parmesan

50 g

Cooking

For making Tarta boil according to the instructions, Fig. Rice, "Italica" is a soft, creamy butter taste, possible without additives the spoon to eat, loved it! Wild rice added as desired. In dishes with rice, I always add a little wild rice for the utility.

Prepare the basis for the tart: in boiled rice add eggs, Parmesan, pesto (or shredded Basil). Well promoseven mass.

Now rice mass is distributed on the baking pan. Then put in oven and bake until Browning at 170*C for 10-15 minutes.

Then the rice Foundation crumble goat cheese (I have cheese) slices, cover it with slices of jamon.

Then cut tomatoes in slices and lay them on the ham. Repeat layers twice: on the tomatoes, crumble goat cheese, ham, tomatoes.

Prepare the sauce: eggs - 4 PCs salt, whisk slightly with a fork, pour in the cream, stir. Gently pour the filling on top.

Bake the pie at 175*C on the top shelf for 20 minutes until Browning, then cover with foil and bake about 30 minutes until tender. Time depends on your oven.