Heirloom Tomato and Rice Tart

Self-restraint for me today is not running to the store to buy goat cheese and more sun-dried tomatoes to make this Ottolenghi recipe. Instead, after a day filled with a vet appointment, a trip to the pet store, and general work Monday-ness, I decided it might be wise to make a recipe that I had been eying AND had all the ingredients on hand for. Oh the dilemmas that come out of receiving free homegrown tomatoes (please, please keep them coming)!

In this case, I think self-restraint was a good thing as the rice in the tart makes it more filling than most tomato tarts and it was a snap to put together (unlike the other recipe which made me want to make my own galette crust to avoid another puff pasty snafu). The original recipe for this is gluten-free. I made the gluten version of it, going with a pre-made crust and regular breadcrumbs. The best part of this recipe tonight was that there's little active time needed, so I had plenty of time to focus on more annoying things than cooking.

Heirloom Tomato and Rice Tart (adapted from Cannelle et Vanille)

Ingredients
pre-made pie crust
Filling
3/4 cups uncooked arborio rice
1 1/2 cups water
10 grams (1/2 cup) parmesan cheese, grated
salt
pepper
1 Tbs olive oil
450 grams (1 lb) Heirloom tomatoes, sliced
Topping
50 grams (1/2 cup) breadcrumbs
5 grams (1/4 cup) parmesan cheese, grated
20 grams (2 Tbs) olive oil
Parsley, chopped
Thyme, chopped
Basil, chopped

1. Preheat oven to 350F.
2. Combine rice and water in a small saucepan. Bring to a boil. Cover and simmer over low heat for 15 minutes. Remove from heat and let sit covered for another 5 minutes.
3. Combine cooked rice and remaining filling ingredients in a bowl.
4. Fill pie shell with filling.
5. Combine topping ingredients in a bowl.
6. Sprinkle topping on pie (you'll likely have extras).
7. Bake in preheated oven for 30 minutes or until golden brown.