During this season we like to try out new recipes, the kind that we imagine will grace our Christmas dinner table. We've partnered with Eleanor Ozich to create this roasted pepper tart, with a crisp rice and parmesan crust. This hearty meal evokes the feeling of a warm, summer Christmas perfectly.
Prep time: 0:50 hours / Cooking time: 0:35 hours / Serves 8
For roasted peppers:
- 3 large peppers/capsicums, sliced lengthwise
- Extra virgin olive oil, for drizzling
- Large handful of fresh oregano
For the crust:
- 2 cups leftover cooked rice*
- 1 cup parmesan, grated
- 1 free range egg
For the filling:
- 6 free range eggs
- 1/4 cup créme fraiche
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1/2 cup black olives, pitted and halved
* We recommend short grain rice, although most types will work fine. If you are cooking rice from scratch for this recipe, ensure you allow it cool completely before using.
Preheat the oven to 180°C, and grease a tart or pie tin.
Arrange the peppers in a roasting dish, and drizzle with extra virgin olive oil. Roast in the oven until tender and blistered, about 20-25 minutes. Set aside to cool.
To make the crust, combine the rice, parmesan and egg in a large mixing bowl. Using damp hands, press the mixture in to the tart tin. The mixture will be a little sticky, don't worry, it will firm up as it bakes.
Press the rice mixture evenly into the tart tin. Par bake until lightly golden, about 10 to 12 minutes. Set aside to cool.
In a large bowl, whisk together the eggs, creme fraiche, salt, and pepper to combine. Pour in to the cooled rice crust, and top with the roasted peppers and olives.
Bake until the tart is set, about 30 to 35 minutes. If the crust is browning too fast, reduce the temperature a little. Allow to cool for at least fifteen minutes or so, before serving.
This recipe is a collaboration with Eleanor Ozich.