Brown Rice Tart with Fresh Tomato Filling

Six servings

This recipe is a bit time consuming, but the brown rice crust can be made the night before. The tart makes great leftovers.

ingredients

1
1. To make rice crust, cook the rice until tender; drain and set aside to cool. Preheat the oven to 400°F. Place the rice, cheese and egg into a medium bowl and mix until well combined. Spread the mixture over the base and sides of a lightly greased 10 inch pie pan or quiche dish and bake for 15 minutes.
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2. To make the filling, place the the tomatoes, cut side up, and garlic on a non-stick baking tray, brush lightly with oil and sprinkle with pepper. Bake for 30 minutes. Remove from the oven and allow to cool slightly. Remove the skins from the garlic.
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3. Reduce oven temperature to 350°F. arrange the tomato halves, garlic, thyme and goat cheese over the rice crust.
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4. Place the beaten eggs and milk in a bowl and whisk to combine. Pour over the tomatoes. Bake for one hour or until set.

Source: The Essential Vegetarian Cookbook