Peppers and rice tartPeppers and rice tart
Necessary for a springform baking tin of 28 cm Ø
10 oz. (300 g) of roughly grated Prima Donna fino
5.3 oz. (150 g) red pepper
5.3 oz. (150 g) green pepper
2.8 oz. (80 g) finely chopped onion
17.6 oz. (500 g) long-grained rice
2 turkey 10.6 oz. filets (300 g each)
salt, pepper and paprika powder
1 container of crème fraîche
1 tbsp. of chopped parsley and a few leaves of basil to garnish
Dice the pepper and stir-fry gently in the oil with the onions. Add the rice and steam until this is glazed. Add1 liter of water and a pinch of salt and allow to simmer on a low heat.
Dice the turkey filets, stir-fry in oil with salt and pepper and stir through the rice. Mix eggs, crème fraîche and 6.8 oz. Prima Donna fino together, then add to the rice mixture.
Grease the springform baking tray, fill with the rice mixture and smooth down. Bake at 200º C for 45 to 50 minutes. Slice the tomatoes and after 35 minutes lay them on the rice. Spread the remaining Prima Donna fino with the parsley added over the tart and allow to bake for 10 to 15 more minutes.
Garnish the tart with basil leaves before serving. Cut the tart into slices.
Serving tip: this is delicious with a mixed salad.