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Rustic pie with rice and tomatoes

A really delicious savory rice pie

by Ada Parisi
5 min read
Torta rustica di riso e pomodori

How to make rustic cake at home (salata) rice and tomatoes

Rustic pie with rice and tomatoes: today's recipe is A delicious savory pie filled with saffron rice and tomatoes. A crispy shell of shortcrust pastry It contains a Creamy risotto with saffron and cheese, covered with baked tomatoes that smell like herbs. This Rustic rice and tomato cake recipe, that is inspired by the great Italian tradition of savory pies, It is a real temptation for those who love traditional savoury pies And I loved it.

I really love quiches: from the classic FRENCH QUICHE LORRAINE the PIE WITH POTATOES AND SCAMORZA. From that WITH THE BLACK CABBAGE the SAVORY PIE WITH YOGHURT, PEPPERS AND CACIOCAVALLO, up to the very soft SAVORY RICOTTA AND ZUCCHINI PIE.

How to make a savory rice and tomato pie

The idea of Fill a savory pie with a risotto instead of the usual vegetable-based fillings, cheese and eggs came to me suddenly, After you ate a rice pudding. Of course to make the most flavorful rice I've cooked in water and whole milk, with butter and saffron: The risotto should be very creamy but al dente, Why then must Cook in oven. In creaming I used Parmesan cheese and a caciotta soft sheep's milk, but you can use your favorite cheese. The tomatoes They are sprinkled with salt and sugar, so in the oven slightly wilted creams and sugar enhances the typical sour sweetness of this wonderful fruit.

In my opinion,’Pairing risotto with tomatoes It's perfect, but you can use your imagination and try using Eggplant, Zucchini or other. The Rustic rice and tomato pie is delicious hot, warm and cold: original for a buffet or picnic, It is also perfect for a casual dinner accompanied by grilled vegetables and fresh salads. At this point, have a look at all my QUICHES OF RECIPES and at RECIPES WITH TOMATOES. Have a good day!

Torta rustica di riso e pomodori

RUSTIC RICE CAKE AND TOMATOES

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

DOSES FOR A MOLD OF ABOUT 24 CM IN DIAMETER

  • FOR dough crust

250 grams of flour 00

150 grams of cold butter

a spoonful of cold milk

a pinch of salt (7 grams)

an egg

  • FOR THE RISOTTO FILLING

100 grams of rice

250 milliliters of water

150 ml whole milk

some pistils of Saffron (or a sachet)

50 grams of butter

salt and pepper

60 grams of grated Parmesan cheese After

100 grams of cheese (or your favorite cheese) cut into cubes

  • FOR THE BAKED TOMATOES

Piccadilly tomatoes, Pachino, Camone

fresh herbs (Thyme, Marjoram, Basil)

salt and pepper

extra virgin olive oil

a pinch of granulated sugar

Procedure

Before making rustic rice and tomato cake you need to make the dough for brisée pasta: put the flour on the work surface, the cold butter into small pieces and salt. Work the mixture with your fingertips until the mixture to large crumbs, then combine the egg and cold milk and work the dough until smooth and homogeneous.

Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Grease and flour the mold you've chosen, spread the brisée dough with the rolling pin at a thickness of about half a centimeter and coat the bottom and sides of the cake bowl with the dough. Prick the bottom and refrigerate for at least 30 minutes or until ready to bake the rustic pie.

For the filling of the rustic rice cake and tomatoes: put in a saucepan the milk, water, Saffron and butter. Bring to a boil and pour in the rice. Season with salt and pepper. Bring the rice al dente cooking over low heat, stirring frequently: the rice should absorb the liquid and you have to train a cream rich in starch, like when you do a risotto.

In essence, you have to make a risotto is creamy but al dente, because then the rice will cook still in the oven, for this we use little liquid. Once the rice is cooked, stir in the parmesan and add the diced caciotta. Allow to cool slightly and pour the rice into the shell of shortcrust pastry.

Wash the tomatoes and cut them into slices. Arrange the tomatoes on rustic pie with rice to cover the surface as evenly as possible. If you have found the two variants, Red and green, arrange them in alternate rows to create a nice decorative effect. Season with salt, Sprinkle the tomatoes with a little sugar and topped with a drizzle of extra virgin olive oil and garnish with herbs.

Preheat the oven to 180 degrees and bake the cake for 45 minutes about tomatoes and rice rustic or until the dough is golden and tomatoes not shell slightly wilted. You can serve hot, warm or cold. Bon appétit!

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4 comments

Tavolartegusto June 28, 2017 - 18:54

Just reading the first two lines I came up with the mouth watering. Very original and above all complete this cake… I confess that apart from baked risotto, little game with this ingredient and never tried in a Quiche! the look is magnificent Ada 🙂 a dear beautiful greeting*

Reply
Ada Parisi July 3, 2017 - 12:05

Hello Simon dear, I'm glad you like it. I love the rice, I'm comfortable maybe because in the arancini is key ingredient… and then I go crazy for risotto… I embrace you strong! ADA

Reply
Mila June 28, 2017 - 09:51

Really so greedy!!!!

Reply
Ada Parisi June 28, 2017 - 11:18

Thank you Dear! You are already on holiday? I embrace you, ADA

Reply

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