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