Parmesan Rice Tart

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Mar. 01, 2011

Ingredients

Parmesan cheese 4 Ounce (110 Gram)
All purpose flour 6 1/4 Ounce (1.25 Cup)
Unsalted butter 5 Ounce , cut into pieces
Ice water 60 Milliliter (1/4 Cup)
Rice 3 3/4 Ounce (Preferably Arborio)
Salt 1 Teaspoon
Ricotta cheese 8 Ounce
Eggs 2 Large
Milk 120 Milliliter (1/2 Cup)
Grated nutmeg 1 Pinch
Ground black pepper 1 Pinch

Directions

To make a dough, chop the Parmesan finely with the metal blade of a food processor, about 30 seconds.

Reserve 3/4 cup.

Add the flour to the remaining Parmesan and pulse until blended, about 4 times.

Add 1 stick butter and process until the mixture resembles coarse crumbs, about 10 seconds.

Pour the water through the feed tube with the motor running and process until the dough just begins to hold together, about 20 seconds.

Shape the dough on a lightly floured surface into a 6-inch [15cm] circle.

Wrap in plastic wrap and chill for 30 minutes.

Roll out to a 12-inch [30cm] circle 1/8-inch [3 mm] thick and fit into an 11-inch [28cm] tart pan, gently pressing the dough into the pan and up the side without stretching it.

Trim off all but 1/2-inch [1.25cm] overhang.

Turn in the overhang and press against the side of the pan.

Line the shell with heavy-duty foil and prick with a fork.

Chill for 20 minutes.

Preheat the oven to 400°F [205°C.].

Bake the shell on the lowest rack of the preheated oven until the side is lightly colored, about 18 minutes.

Remove the foil and cool on a rack.

Reduce the oven temperature to 375°F [190°C.].

Bring 4 cups [1L] water to the boil and add the rice and salt.

Return to the boil and cook for 8 minutes.

Drain and transfer to a large bowl.

Process the ricotta until smooth, about 5 seconds.

Add the eggs, milk, remaining 2 tablespoons butter, nutmeg, and pepper and process until combined, about 5 seconds.

Stir into the rice with the reserved 3/4 cup Parmesan.

Pour into the shell and bake in the preheated oven until golden, about 30 minutes.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 3109Calories from Fat 1674

 % Daily Value*

Total Fat 190 g292.3%

Saturated Fat 116 g580%

Trans Fat 0 g

Cholesterol

Sodium 4159 mg173.29%

Total Carbohydrates 239 g79.7%

Dietary Fiber 6 g24%

Sugars 9 g

Protein 110 g220%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet