Rice-based pastry tomato flan

This is a very original type of pasty, but if you are not keen on rice, try this recipe with a basic shortcrust pastry because the filling is very simple but nonetheless delicious. Personally, I like the rice pastry very much, but mind your teeth because the top of the edge is extremely crunchy!


4 people

For the pastry:
200g brown rice
80g grated mature cheddar
1 egg, lightly beaten

1. Cook the rice slightly more than the cooking instructions as it needs to be well cooked and no more crunchy, so say 25-30 min. Drain well and leave to cool down slightly.

2. Stir in the grated cheddar and the egg.

3. Cover the bottom and sides of a 25cm diameter greased oven-proof quiche dish with the rice mixture.

4. Place in a 200 degree preheated oven for 15 minutes.




For the filling:
6 plum tomatoes
salt & pepper
1 TBSP extra virgin olive oil
100g goat cheese/feta cheese
6 fresh sprigs of thyme
3 eggs, beaten
3 TBSP butter
3 TBSP milk

1. Cut the tomatoes in halves and place them cut-half top onto a baking tray. Brush with the olive oil. Grind some salt and pepper on top and place under the grill for 15 minutes or until cooked.

2. Place the tomatoes into the pastry case. Crumble the cheese into the case. Arrange the thyme.

3. Mix the eggs and milk together and pour into the pastry case.

4. Cook in the oven at 180 degrees for 45 minutes or until golden brown.