Roast vegetable tart with rice crust
Cooked brown rice
3 cup(s), (520g)
2 medium, lightly beaten
Grated parmesan cheese
40 g, (1/2 cup)
400 g, cut into 1.5cm pieces
4 individual, cut into 2cm lengths
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 22cm springform cake tin with oil. Line the base with baking paper.
- Place the cooked rice, eggs and cheese in a medium bowl. Season with salt and freshly ground black pepper and mix to combine. Spoon rice mixture into the prepared tin and, using fingertips, press into the base and halfway up the side of the tin. Bake for 30 minutes.
- Meanwhile, place the pumpkin, cauliflower, shallots and cherry tomatoes on a baking tray lined with baking paper. Lightly spray with oil and bake with the rice base for 25–30 minutes or until tender.
- Remove pie crust and vegetables from the oven. Cool slightly. Spread the baba ghanoush over the pie crust and top with the roasted vegetables. Cut tart into wedges and serve warm.