Tomato And Goat Cheese Tart

• 2 cups cooked brown rice
• 1/3 cup sesame seeds
• 1 1/2 cups grated Parmesan cheese
• 3 None eggs
• 1 tsp sea salt flakes
• 1 tub (15 oz) ricotta cheese
• 5 oz goat cheese
• 1/4 cup milk
• 1 tbsp wholegrain mustard
• 1 clove garlic, finely chopped
• 14 oz mixed baby tomatoes, halved
• 2 tbsp small fresh basil leaves
• 1 tbsp extra virgin olive oil
• 2 tsp balsamic vinegar

1. Preheat the oven to 400u0b0F. Grease a 9-inch springform pan.
2. Process rice, seeds and half the Parmesan cheese until rice is finely chopped. Add 1 egg and half the salt; process until mixture forms a coarse dough. Using damp hands, press onto bottom and sides of the prepared pan, stopping 1/4 inch from the top. Bake for 25 mins, or until golden and dry to the touch.
3. Meanwhile, process ricotta, goat cheese, milk, mustard and garlic with remaining Parmesan cheese, eggs and salt until smooth.
4. Reduce oven temperature to 350u0b0F. Spoon cheese mixture into crust and smooth top. Bake for 30 mins, or until a skewer inserted into the center comes out clean. Cool for 1 hour.
5. Just before serving, arrange tomatoes and basil over top of tart; drizzle with oil and vinegar. Season with freshly ground black pepper.

brown rice, sesame seeds, parmesan cheese, eggs, salt, ricotta cheese, goat cheese, milk, wholegrain mustard, clove garlic, tomatoes, fresh basil, extra virgin olive oil, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/35578 (may not work)