I use a (quick-cooking) brown rice crust for this; it’s healthier, and for me, easier. You could certainly use a proper pastry or pie crust if you prefer.
Instead of Prosciutto you could substitute a bit of regular, baked ham or smoked turkey.
And any cheese would work, but I like a fairly strong soft cheese, like Brie, Camembert or an aged goat cheese… Which is what I used. Like Brie, the rind is edible.
Tomato and Chevre Tart
Preparation and cooking time: 60 minutes, 45 if rice cooked earlier
- 1/2 cup quick-cooking brown rice
- 1 cup chicken stock
- 1 egg
- 1/4 cup (1 oz, 30gr) shredded cheese
- 1 tsp olive oil
- 4oz (125gr) chevre, (goat cheese), or other semi-soft cheese
- 4oz (125gr) Prosciutto or other dry-cured ham
- 2 tomatoes
- 3 eggs
- 1/2 cup (4oz, 125ml) Greek or plain yogurt
- 1/2 cup basil leaves, loosely packed
- The crust:
- Cook rice in stock according to package instructions.
- When done, spread out on a plate for 5 minutes to allow to cool a bit.
- Lightly oil a 10″ (25 cm) pie or quiche plate.
- Lightly whisk 1 egg.
- Add 1/4 cup shredded cheese and the cooked rice. Mix well.
- Pat into the quiche plate or pie pan, working it up the sides as best you can.
- Bake in 400F (200C) oven for 5 minutes.
- The filling:
- Slice goat cheese into 1/4″ (.6cm) rounds.
- Slice tomatoes about 3/8 ” thick, (.3cm).
- Tear or cut Prosciutto into large pieces.
- Leave basil leaves whole.
- Whisk eggs and yogurt together.
- To assemble:
- Arrange sliced goat cheese on crust.
- Top with Prosciutto and basil leaves.
- Pour egg mixture over as evenly as you can.
- Top with tomatoes; do not overlap.
- Bake for 30 minutes, until center has set.
- Remove and let rest 5 minutes.
- Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.
This is the Sunday Supper from this week’s menu plan on Easy Weekly Menus.