Meat-Stuffed Rice Tart

Ingredients

• 400 g Leftover cooked rice (cooked rice, cooled (brown, white or basmati))
• 1 Egg (whole egg)
• 60 g Grated mozzarella (for the crust)
• 2 Onion (large, finely sliced)
• 3 cloves Garlic (minced)
• 30 ml Olive oil (about 2 tablespoons)
• 450 g Ground beef (5% fat)
• Salt (to taste)
• Black pepper (to taste)
• 1 tbsp Fresh parsley (chopped)
• 1 tsp Sweet paprika
• 1 tsp Herbes de Provence
• 60 g Additional grated mozzarella (for topping)
• 2 stalks Green onions (sliced into rounds for garnish)

Instructions

1. Prepare the rice crust

   In a large bowl, combine the cooked rice, the egg, and 60 g of grated mozzarella until a homogeneous dough forms. Lightly season with salt and pepper.

   Time: PT10M

2. Bake the crust

   Pour the mixture into the 24 cm pan, spread with a tablespoon to form an even layer and rise up the sides like a tart crust. Bake for 12 minutes at 180°C until the top is lightly golden and the crust is firm.

   Time: PT12M

   Temperature: 180°C

3. Slice the vegetables

   While the crust cooks, cut the two onions into thin slices then finely mince them. Mince the 3 garlic cloves.

   Time: PT5M

4. Sauté onions and garlic

   Heat 30 ml of olive oil in a skillet over medium heat. Add the sliced onions, sauté for 5 minutes until translucent, then add the minced garlic and continue for 1 minute.

   Time: PT5M

   Temperature: 180°C

5. Cook the meat

   Add the ground meat to the skillet, break it up with the spatula, season with salt, pepper, parsley, sweet paprika and Herbes de Provence. Cook for 5 minutes, stirring, until the meat is nicely browned.

   Time: PT5M

6. Remove from heat

   Remove the skillet from the heat and let the filling warm slightly for a few minutes.

   Time: PT1M

7. Remove the crust from the oven

   When the rice crust is firm and lightly golden, take it out of the oven and let it rest for 2 minutes.

   Time: PT2M

8. Assemble the tart

   Evenly spread the meat filling over the rice crust. Sprinkle the top with the additional 60 g of mozzarella.

   Time: PT5M

9. Broil

   Return the pan to the oven for 12 minutes at 180°C until the cheese is melted and lightly browned.

   Time: PT12M

   Temperature: 180°C

10. Finishing and serving

    Remove the tart, sprinkle with sliced green onions, let rest for 2 minutes, then cut into 8 equal pieces.

    Time: PT2M

Nutrition Facts

Calories

616

Protein

29 g

Carbohydrates

25 g

Fat

19 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Leftover cooked rice: white rice, basmati rice, brown rice
• Instead of Egg: chicken egg, duck egg
• Instead of Grated mozzarella: grated cheddar, grated emmental
• Instead of Onion: shallot, leek
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Olive oil: vegetable oil
• Instead of Ground beef: ground chicken, canned tuna
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Fresh parsley: coriander
• Instead of Sweet paprika: Cayenne pepper (less)
• Instead of Herbes de Provence: thyme, rosemary
• Instead of Additional grated mozzarella: any grated cheese of your choice
• Instead of Green onions: chives

Equipment Needed

• Large mixing bowl
• Tablespoon
• 24 cm round tart pan
• Oven
• Frying pan
• Spatula or wooden spoon
• Chef's knife
• Cutting board
• Cheese grater
• Kitchen gloves

Critical Steps — Do Not Skip

• Bake the rice crust until firm
• Evenly distribute the meat filling
• Broil the cheese without burning it

Chef Tips from the Video

• Use slightly dry rice for a better crust hold.
• Sprinkle a bit of parmesan with the mozzarella for more depth of flavor.
• Serve the tart with a lemony green salad to balance the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: The rice crust can be frozen separately for 1 month; the assembled tart freezes for 2 months (without the browned cheese).

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑bake the rice crust and keep it in the refrigerator before adding the filling.
• Prepare the filling ahead of time, reheat it slightly before assembling.