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Delicious Tomato Tart with a Crispy Brown Rice Crust Perfect for Summer

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Learn how to make delicious Tomato Tart with Brown Rice Crust. Easy recipe with step-by-step instructions.

Ingredients

Scale

Gathering ingredients for this tart always brings back memories of my grandma’s pantry—fresh, honest, and full of love. Here’s what you’ll need:

  • 1 1/2 cups cooked brown rice (preferably cooled)
  • 1 large egg (or flaxseed egg for vegan option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme or oregano (fresh herbs work beautifully too)
  • 1 cup shredded mozzarella cheese (or vegan cheese if preferred)
  • 2-3 large ripe tomatoes, sliced thin
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Fresh basil leaves, chopped (for garnish)
  • Optional: a handful of grated Parmesan or nutritional yeast for extra flavor

For substitutions, if you don’t have brown rice on hand, cooked quinoa or oats can work as a base—just keep in mind the texture will change slightly. If you’re vegan, skip the cheese or swap it for nutritional yeast or a plant-based cheese alternative. I’ve found that using fresh herbs really elevates the dish, but dried herbs are perfectly fine if that’s what you have in the pantry. This recipe is about improvising with what’s available, just like my grandma did—she always said, “Cook with your heart and a little flair.”

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a tart pan or a baking dish with a bit of olive oil. I love using a ceramic dish that gives the tart a rustic, homey feel—reminds me of my grandma’s old cast-iron skillet.
  2. In a large bowl, combine the cooked brown rice, egg (or flaxseed mixture), salt, pepper, and herbs. Mix until well incorporated. The mixture should hold together when pressed; if it feels too loose, add a little more rice or a tablespoon of flour (whole wheat or almond flour work well).
  3. Press the rice mixture evenly into the bottom and up the sides of your tart pan to form the crust. Use the back of a spoon or your fingers to smooth it out. Bake in the preheated oven for about 15 minutes, or until the edges turn golden and firm.
  4. While the crust is baking, prepare your topping. In a small bowl, mix the minced garlic with olive oil. Brush this over the crust once out of the oven to infuse flavor.
  5. Layer the sliced tomatoes over the warm crust, slightly overlapping them for a beautiful, rustic look. Drizzle a little olive oil over the top, and sprinkle with cheese and additional herbs if you like.
  6. Return the tart to the oven and bake for another 20-25 minutes, until the cheese is melted and bubbly, and the tomatoes are slightly roasted around the edges. Keep an eye on it—every oven is different, and I’ve learned to trust my nose and sight.
  7. Once out of the oven, let it rest for a few minutes. Garnish generously with chopped fresh basil. This final touch always reminds me of summer afternoons in my grandma’s garden—bright, fresh, and full of life.
  8. Slice and serve warm or at room temperature. It’s equally delightful either way, and I’ve found that leftovers make a delicious, quick lunch—just reheat gently or enjoy cold.

Find it online: https://artofeasycooking.com/tomato-tart-with-brown-rice-crust/