Rice Tart with Herbs

(*) Roasting pan 30 cm ø.

Boil plenty of water. Salt and pour in the long grain rice.

Cover and cook over medium heat until al dente, about twelve minutes. Drain and briefly cool so that the long grain rice does not stick together.

In the meantime, chop the spring onions with their beautiful greenery. In a coated pan, sauté in hot olive oil, turning, until soft, four to five minutes. Cool.

Preheat the oven to 200 °C.

Spread out a baking tray with the cake dough. Prick the bottom regularly with a fork. Leave to cool.

Mix well the whole eggs, the egg yolks, the heavy cream and the milk. Season with salt, pepper and nutmeg. Stir in the long grain rice, the spring onions, all the finely chopped kitchen herbs and the Parmesan cheese. Season if necessary. Later, form the quantity on the dough base.

Bake the tart in a 200 °C oven on the lowest shelf for twenty-five minutes. Now spread the pine nuts evenly over the top, drizzle the tart with a tiny bit of olive oil and bake for ten to twelve minutes. Bring to the table hot.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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