Rice and Courgette Tart
Serves: 4 as main course or 8 as a starter
FlexiPoints: 9 or 4.5
Suggested wine: A nice white in general would do
Special equipment: none
Difficulty: Easy
Time: 1 hour
Ingredients:
400g courgette
1 sheet (salty) pate’ brisee (220g)
300g rice
1 shallot
1 egg
1/2 glass white wine
3 tbsp grated Parmesan cheese
1 liter (max) light vegetable stock
1 tbsp finely chopped parsley
10g butter
Salt and pepper to taste
Ingredient replacement:
Ingredient note: none
How-to:
1. Slice the courgette in thin discs. Finely chop the shallot. Sauté them with some oil until soft or 3’. Add the rice and cook it on high heat for 2’ minutes (or until it changes color) stirring continuously.
2. Add the wine and let is get absorbed. Add about half a liter of the stock and let it get absorbed by the rice on medium-low heat (it should be only simmering). Once it is mostly absorbed, add more stock and repeat until the rice is cooked (about 16’). You will most likely be left with some stock.
3. Stir in the butter, the egg, 2 tbsp Parmesan cheese and the parsley. Let cool down.
4. Grease a quiche baking form (24cm diameter) with butter. Dust it with some flour and lay the pastry on it.
5. Add the rice and level it so as to have a uniform distribution. Distribute the remaining cheese on top and bake in an hot oven at 200C for about 30’. Serve warm.
FlexiPoints: 9 or 4.5
Suggested wine: A nice white in general would do
Special equipment: none
Difficulty: Easy
Time: 1 hour
Ingredients:
400g courgette
1 sheet (salty) pate’ brisee (220g)
300g rice
1 shallot
1 egg
1/2 glass white wine
3 tbsp grated Parmesan cheese
1 liter (max) light vegetable stock
1 tbsp finely chopped parsley
10g butter
Salt and pepper to taste
Ingredient replacement:
Ingredient note: none
How-to:
1. Slice the courgette in thin discs. Finely chop the shallot. Sauté them with some oil until soft or 3’. Add the rice and cook it on high heat for 2’ minutes (or until it changes color) stirring continuously.
2. Add the wine and let is get absorbed. Add about half a liter of the stock and let it get absorbed by the rice on medium-low heat (it should be only simmering). Once it is mostly absorbed, add more stock and repeat until the rice is cooked (about 16’). You will most likely be left with some stock.
3. Stir in the butter, the egg, 2 tbsp Parmesan cheese and the parsley. Let cool down.
4. Grease a quiche baking form (24cm diameter) with butter. Dust it with some flour and lay the pastry on it.
5. Add the rice and level it so as to have a uniform distribution. Distribute the remaining cheese on top and bake in an hot oven at 200C for about 30’. Serve warm.