Plum Tomato Tart with Caramelized Onions and Goat Cheese

Adapted liberally from Cooking Light

Delicious with a crisp green salad and a glass of Chardonnay!

  • Serves 4
  • CRUST:
  • 2 cups cooked brown rice
  • 2 tablespoons pesto (see tips below)
  • 2 tablespoons shredded fresh Pecorino Romano cheese
  • 1 large egg
  • Cooking spray
  • 1 tablespoon butter
  • 2 large shallots, sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup milk
  • 3 large eggs
  • ½ cup goat cheese, crumbled
  • 2-3 ripe plum tomatoes, thinly sliced
  • Basil leaves (optional)
  • Preheat oven to 400 degrees F.
  • To prepare crust, combine cooked rice, pesto, cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake for 12 minutes. Remove dish from oven.
  • While crust is baking, melt butter in a skillet over medium heat. Add sliced shallots and sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper. Stirring frequently, allow shallots to cook until golden brown (about 20 minutes). If they begin to get dark too quickly, turn the heat down to medium low.
  • To prepare filling, combine milk, eggs and remaining salt and pepper in a bowl; stir with a whisk until well blended.
  • To assemble the tart, spread the caramelized shallots evenly along the bottom of the prepared brown rice crust. Next, sprinkle the goat cheese and then arrange the plum tomato slices in a circular pattern to cover the entire crust. Pour milk/egg mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 30 minutes or until set. Cool 10 minutes before serving. Cut into wedges. Top with julienned basil leaves, if using.
  • Quick Tips
  • Using pre-cooked brown rice or frozen brown rice rapidly reduces prep time. Trader Joe’s carries fully cooked long grain brown rice that can be found in the grain aisle. Alternatively, Birds Eye Steamfresh makes a 10-oz package of frozen long grain brown rice that cooks in the microwave in just a few minutes. You will prepare and use the whole package. I have tried both and I believe the frozen rice makes a moister, more flavorful crust.
  • If you have a lot of basil and like to make your own pesto, this is a terrific use for it. If not, no worries – prepared commercial pesto works just fine, too, especially since it’s not a centerpiece of the dish.
  • To cut the calories, cholesterol and fat in this recipe, use skim milk and substitute 1/2 cup Eggbeaters for 2 of the eggs in the filling. You may also want to try cutting the goat cheese in half. Since just a little typically provides a lot of flavor, you may not even miss it! If sodium is a concern, try cutting the salt to 1/4 teaspoon.

Preparation time: 40 minute(s)

Cooking time: 1 hour(s) 5 minute(s)

Number of servings (yield): 4

One response to “Plum Tomato Tart with Caramelized Onions and Goat Cheese”

  1. Amyarizona says:

    This is a really good recipe. The crust is excellent. Loved the hint of pesto. I replaed the brown rice with quinoa as you suggested in one of your other recipes (asparagus with something-or-other). I felt so virtuous eating grains instead of pastry.
    I jazzed this recipe up a bit. Added very thin slices of a chicken parmesan sausage. Replaced the goat cheese with 1/2 parmesan 1/2 shredded mozzerella cause that’s what I had in the house.

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