Tomato Tart with Brown Rice Crust

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tomato tart with brown rice crust Nothing beats the taste of freshly picked, right off the vine garden tomatoes, the flavor, the texture, everything is so different, I’m sure going to miss them when there gone, but for now I’m going to enjoy them any which way I can!

Almost every meal I make, including breakfast, you’ll see a side of sliced tomatoes drizzled with good olive oil and sea salt sitting on my table, it’s a staple here in the summer.

garden tomatoes But after hauling in these beauties the other day I decided I’d make a tomato tart for dinner!

brown rice crust for tart I also remembered I had a big bag of leftover cooked brown rice sitting in my fridge, and since I hate to waste anything I thought, why not change it up a bit and make the rice be the crust for the tart instead of pastry dough.  I’m excited to say we loved it, it was so good!

tomato tart with brown rice crust I used a deeper, fluted tart pan but you could also use a deep dish pie pan, I say deep because you want plenty of room for your  rice crust, filling and topping of tomatoes.  Notice the crust edge, it came out perfectly from the pan, it had a nice crunch and chewy texture to it.

tomato tart with brown rice crust It went ridiculously good with the savory, cheesy ricotta filling!

tomato tart with brown rice crust And oh, those tomatoes, what can I say? They were bursting with flavor and took the whole tart over the top!

tomato tart with brown rice crust Would you like me to cut you a wedge?

Tomato Tart with Brown Rice Crust
  • 9 inch deep fluted tart pan with removable bottom or a deep dish pie pan
  • 3 cups cooked brown rice
  • 2 eggs
  • 1 small onion diced and 1 garlic clove, sauteed
  • ⅓ cup of grated romano cheese
  • ¼ cup of loosely packed and shredded fontina or any other melting cheese
  • basil and parsley, fresh chopped, 2 tablespoons each
  • 3 cups ricotta cheese, drained
  • 2 eggs
  • 1 clove garlic, grated on a microplane
  • ⅓ cup of grated romano cheese
  • ½ cup of shredded fontina or any other melting cheese
  • basil and parsley, fresh chopped, 2 tablespoons each
  • vine ripened tomatoes, any kind, either quartered or cut in half depending on size, enough to cover the top of tart
  1. In a bowl, combine the rice, beaten eggs, sauteed garlic and onion, cheeses and herbs, mix well.
  2. Pat rice mixture into an olive oil sprayed tart or pie pan.
  3. Place filled tart pan on a baking sheet then into a 350 degree F. oven for 15 minutes.
  4. Remove rice crust and let it cool down.
  5. Turn up oven temp to 400 degrees.F.
  6. Mix ricotta, cheeses, herbs, eggs and garlic for the filling then spread evenly onto the cooled rice crust.
  7. Place your tomatoes all over,slightly sinking them into the ricotta mixture.
  8. Drizzle olive oil on top of the tomatoes and tart then bake for 30 minutes or until ricotta is set.
  9. To finish it, I like to place mine under the broiler to get it a nice golden color on top, but if you do that, keep checking and don't walk away from the stove!
  10. Let it cool a little before slicing.
  11. Garnish with chopped fresh basil.


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  1. This sounds delicious!! Could it be made a day ahead and reheated? Thanks Anne

  2. I will make this tonight but it is a lot for just the two of us. How would you suggest storing and reheating the leftovers?

    • Marty, I would just reheat it in your oven, I wouldn’t freeze it or anything, just eat it in a couple of days

  3. Heidi Sanfilippo says

    This was delightful! I was able to make 2 smaller tarts with the given recipe. I did add some fresh corn and an extra egg to stretch it further! The corn added some great sweetness and texture. I also used a brown rice quinoa mix. It’s a great way to use those summer tomatoes👩🏼‍🍳

  4. MaryStarnes says

    I would not make this again. It is a strange consistency and soggy in the middle. Too much ricotta
    For just two eggs. I did strain the ricotta so that was not it I made I completely to your instructions.
    It looked like the picture

    • Sorry it didn’t work out for you, maybe you just had to cook it longer, ovens always very. I would just keep cooking until it does’nt jiggle anymore

  5. Joyce Imburgia says

    Hi Marie – This must be the latest comment on your Tomato Tart w/rice crust, but I have made it so many times to eat at home and taken to friends ‘ homes. Everyone loves it and wants the recipe so I’ve been handing it out. You know I love your Blog. Keep pumping out your amazing recipes and pictures.
    Love, Joyce

  6. Can’t wait until we get our first crop of tomatoes, this will be first on the list!

  7. I am seriously cleaning up the drool off my keyboard. Oh my! AMAZING!

  8. Hi Marie,
    I just made the tomato tart to test for the bridal shower I am having on Sunday. It is totally delicious! It ‘s a keeper. Will be on the menu. I love your recipes, so glad I found you.

  9. Yes, yes, yes, I would love a slice. Using rice for the crust is a great idea and a nice change from pastry dough. Love everything about this tart, Marie. Another winner for sure.

  10. Brenda Scott says

    Good Morning, Marie,
    I’m looking for your basic pasta dough recipe and can’t find it…….can you point me in the right direction.
    Thanks………ps………this recipe looks amazing and I will try it!! Have a great Sunday.

  11. OK…guess what? this will be going on the table tonight! Your chicken cacciatore and the ricotta gnocci are now to be considered staples in my cooking rotation. THIS is sure to be a big hit! OH Marie is right! You just give us so many wonderful suggestions and drive us to be so creative! Thank you so much! I’ll let you know how it turns out!

  12. Oh Marie, Oh Marie (singing in my best Louis Prima interpretation) … you’ve done it again.
    Wish I thought of it because my Creative Cooking Crew challenge for August is tomatoes — but, alas, we have to original.
    I love it!!

  13. This looks absolutely delicious!! I have to make it!

  14. Looks absolutely scrumptious. Love the idea of using a leftover rice crust—waste not, want not!

  15. Carol Feltman says

    Lord have mercy!! Every time I look at your recipes–I start to salivate 🙂 Thank you for always sharing your wonderful food 🙂

  16. What a beautiful tart, and I love your idea of a brown rice crust. You thrifty and inventive lass. Brava! Leave your back door open for me, if you please. I hope you are having a wonderful summer.

  17. Oh my – this is beautiful!! And I just bought a new tart pan that’s just waiting to be used…plus leftover brown rice in the fridge from Chinese takeout the other night – good to go!

  18. We always have leftover brown rice. It is so much easier to make a lot and then have the rice for leftovers. But this is a perfect way to use it up — kinda like spaghetti pie. Great recipe Marie — thank you.

  19. I love this, Marie, as the brown rice crust is gluten free which means i can serve it to the members of my family that must avoid gluten!

  20. Yes, PLEASE! My kind of tart, love the brown rice crust, a nice change…..posting my tomato ricotta tart on Monday, so we can be twins, as usual. xos

  21. Patricia Buckley says

    Looks soooooooooooo good!!! I’m making that on Thursday!!!! I can eat that too. Thanks again, Marie!!!

  22. Christina says

    This looks fantastic, what a great idea for a crust! Definitely making this one.

  23. You have outdone yourself. Totally delicious.

  24. PS – Love your “cake” stand. I have the same one.

  25. Yes, yes, yes. Cut me a huge wedge. I’ll be missing my garden tomatoes too, but there’s still so much of the season to go. I too, am eating them morning, noon and night. Your brown rice crust is such a clever idea, and looks really crunchy and delicious. The photos with those bright tomatoes are sensational. By the way, your cherry tomatoes – I planted some that look like that and they’re called “black cherry.” Is that what you’re growing too?

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