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Tomato and Ricotta Pie with Brown Rice Crust

Tomato and Ricotta Pie with Brown Rice Crust


2 large tomatoes, thickly sliced
2 cups brown rice, cooked
1 cups mozzarella cheese, grated, divided
3 large egg, divided
2 large egg yolks
  1 cup ricotta cheese
  1/4 teaspoon oregano
1/2 cup fresh basil leaves, loosely packed, minced
4 cloves garlic, minced
1 cup grated Parmesan cheese, divided
1/2 cup bread crumbs
  salt and pepper to taste

Cooking Instructions

To remove excess moisture, place tomato slices in a single layer on paper towels, sprinkle with salt, and let drain for 45 minutes at room temperature.

Preheat oven to 450 F. Generously butter a 9-inch tart pan with removable bottom.

In a mixing bowl, combine rice, grated mozzarella and 1 egg. Press mixture into the bottom of tart pan. Bake in preheated oven for 10 to 12 minutes, or until crust starts to turn golden-brown. Remove from oven and cool, in pan, on a wire rack.

Lower oven temperature to 375 F.

In a small bowl, combine ricotta, 2 whole eggs, egg yolks, oregano, basil, garlic, 3/4-cup Parmesan cheese, salt and pepper. Spread mixture evenly on the baked rice crust. Arrange tomato slices over the surface of the pie.

In a small bowl, combine remaining Parmesan and bread crumbs. Sprinkle evenly across the top of the pie. Bake in preheated oven 20 to 25 minutes or until top is golden brown. Remove from oven and let rest 5 minutes before serving. Makes 6 to 8 servings.

Equipment List

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