Camargue Tart: Rice crust, Brandade, Black Olives & Fresh Tomato toppingFriday July 17th, 2015
This week-end there is a Festival in the town of Arles (Festival des Sud). This gave me the idea of a tart with a “Camargue touch”, with ingredients typically from that region: Camargue rice of course, Salt Cod Brandade (that you can buy easily in France, otherwise see my recipe here), black olives and fresh tomatoes. This tart is very original and, in addition to that, it contains less fat that a classic tart crust and is gluten free.
Serves 6 – Preparation: 30 minutes – Baking time: 50 minutes.
Gluten-Free Camargue rice crust
- 200g Camargue rice
- 1/2 can stoned black olive in brine
- 2 blegg whites
- 100 g grated parmesan cheese
- A pinch of paprika, salt & pepper
- Olive oil
Preheat the oven (thermostat 6-7 / 190°C). Boile rice, drain and leave on the side to cool down. Do not hesitate to slightly overccok the rice, it must be very soft. Dice the olives. Add to rice, then mix together with the egg whites, the parmesan cheese and paprika. Season to taste. Mix well with your hands. Oil 6 tartlets moulds (the rice crust is not strong enough for a large tart mould). Garnish with rice. Bake for 5 minutes. Leave on the side to cool down.
Salt Cod Brandade topping
- 2 small tins of Salt Cod Brandade (or you can make it yourself, see my recipe here)
- 4 eggs
- 400 g fromage frais
- The other half of the black olives tin
- 4 table spoons tomato puree
Spread the tomato puree on each rice crust. Beat the eggs, add the fromage frais et 4 tablespoons of olive brine. On each tart crust, add a bit of brandade and a few olives. Then spread the egg mixture. Bake in the oven at 220°C for 30 minutes.
- 4 large tomatoes
- Fresh basil
- “Fleur de sel” from Camargue, pepper
Thinly slice the tomatoes. Dispose on ecah tart. Season with a pinch of “Fleur de Sel” and pepper. Add come fresh basil. Serve with a good local rosé wine from Camargue, called “vin gris”! Bon appétit !