Nutrition Facts
5 servings
5
Rice crust tart with artichoke cream, asparagus, and mozzarella (gluten-free, vegetarian)
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Hello everyone! I propose a very special pie crust as it is made with cooked rice. You can use white rice or black rice. I used the latter for the color. It can be served as a starter or for dinner, it's up to you!
Ingredients
250 Cooked rice
2 Egg white
100 Grated Parmesan
3 Artichoke cream
1 Mozzarella
Savory
Directions
1
In a mixing bowl, combine the rice, egg whites, and parmesan. Grease the mold.
2
Spread the rice dough in the mold, pressing on the edges. Bake blind in a preheated oven at 180°C for 20 minutes.
3
Then spread the artichoke cream over the entire surface of the baked crust. Place the asparagus on top, then the mozzarella sprinkled with savory. Bake in a preheated oven at 180° for 15 minutes.
4
Let cool for 5 minutes and decorate with sprouted seeds and chive flowers.
5
To finish
Ingredients
Ingredients
250 Cooked rice
2 Egg white
100 Grated Parmesan
3 Artichoke cream
1 Mozzarella
Savory
Directions
Directions
1
In a mixing bowl, combine the rice, egg whites, and parmesan. Grease the mold.
2
Spread the rice dough in the mold, pressing on the edges. Bake blind in a preheated oven at 180°C for 20 minutes.
3
Then spread the artichoke cream over the entire surface of the baked crust. Place the asparagus on top, then the mozzarella sprinkled with savory. Bake in a preheated oven at 180° for 15 minutes.
4
Let cool for 5 minutes and decorate with sprouted seeds and chive flowers.
5
To finish
Notes
-
Noor
Very interesting, thank you.
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