John Myers
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Hearty Rice Tartlet
The perfect hearty rice tartlet recipe with a picture and simple step-by-step instructions.
for the ground
- 100 g Cooked rice
- 1 piece Egg
- 30 g Grated cheese
- Chopped parsley
for covering
- 1 piece Onion
- 1 piece Clove of garlic
- 70 g Hokkaido pumpkin meat
- 0,5 piece Paprika
- 1 piece Leeks about 10 cm
- 1 piece Apple
- 1 tbsp Cold pressed olive oil
- 8 piece Cherry tomatoes
- 2 disc Ham
- 30 g Grated cheese for sprinkling
for seasoning
- Finely chopped parsley
- Espelette pepper
- Salt and pepper
aside from that
- Butter for the mold
- Peel, wash and finely chop the small onion. Peel and finely chop the clove of garlic. Clean and dice the pumpkin flesh and paprika. Peel the leek, wash and cut into rings. Wash and quarter the apple, remove the core, set aside 4 slices and dice the rest.
- Heat 1 tablespoons of olive oil in a saucepan and sauté the onion cubes until translucent. Add the remaining vegetables and apple pieces, season with salt and pepper and cover and let simmer for 7 minutes over a low heat.
- Remove the saucepan from the heat, stir in the freshly chopped parsley and let the vegetable mixture cool down.
- In the meantime, stir the cooked rice, an egg, the grated cheese and the parsley in a bowl and season with salt and pepper. Line the bottom of a buttered cake tin (19 cm diameter) with it, pull the edge up a little. Spread the cooled vegetable mixture on top.
- Chop the ham slices a little, cut off the upper part of the cherry tomatoes and place both on the vegetables. Crumble the cheese over it. Spread the apple slices nicely on top. Sprinkle with pimento d’Espelette and parsley and bake in a preheated oven at 180 degrees for about 20 minutes.
- Take the rice tartlet out of the oven, remove the cake tin and enjoy with a salad of your choice. It tastes delicious both warm and cold.
- The vegetable topping is very variable. You can take what you have to hand. Have fun trying it out and enjoy your meal!
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