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Camargue Tart: Rice crust, Brandade, Black Olives & Fresh Tomato topping

Camargue Tart: Rice crust, Brandade, Black Olives & Fresh Tomato topping
Intermediate
Intermediate
Serves 6
Serves 6
1 hour 30
1 hour 30

Ingredients

GLUTEN-FREE CAMARGUE RICE CRUST
200g Camargue rice
1/2 can stoned black olive in brine
2 blegg whites
100 g grated parmesan cheese
A pinch of paprika, salt & pepper
Olive oil

SALT COD BRANDADE TOPPING
2 small tins of Salt Cod Brandade (or you can make it yourself, see my recipe here)
4 eggs
400 g fromage frais
The other half of the black olives tin
4 table spoons tomato puree

DRESSING
4 large tomatoes
Fresh basil
“Fleur de sel” from Camargue, pepper

Preparation

GLUTEN-FREE CAMARGUE RICE CRUST
Preheat the oven (thermostat 6-7 / 190°C). Boile rice, drain and leave on the side to cool down. Do not hesitate to slightly overccok the rice, it must be very soft. Dice the olives. Add to rice, then mix together with the egg whites, the parmesan cheese and paprika. Season to taste. Mix well with your hands. Oil 6 tartlets moulds (the rice crust is not strong enough for a large tart mould). Garnish with rice. Bake for 5 minutes. Leave on the side to cool down.

SALT COD BRANDADE TOPPING
Spread the tomato puree on each rice crust. Beat the eggs, add the fromage frais et 4 tablespoons of olive brine. On each tart crust, add a bit of brandade and a few olives. Then spread the egg mixture. Bake in the oven at 220°C for 30 minutes.

DRESSING
Thinly slice the tomatoes. Dispose on ecah tart. Season with a pinch of “Fleur de Sel” and pepper. Add come fresh basil. Serve with a good local rosé wine from Camargue, called “vin gris”! Bon appétit !


Recipe & Photos by Marion Barral (http://www.marionbarral.com/blog/tarte-croute-riz-garniture-camarguais-brandade-olives-noires-et-tomates-fraiches/)