This is a judicious use of an abundance of tomatoes. This dish is a treat summer or winter, hot or cold.


 1 Two Brooks Farm Savory Baked Rice Pie Crust (see website)

¼ cup Two Brooks Farm Roasted Rice (see website)

1 tbsp garlic, minced

1 bunch scallion green tops, divided

1 bunch scallion white bottoms

2 cups ricotta cheese

1 cup Fontina, shredded

1 cup Gruyere, shredded (can alter Fontina and Gruyere volumes, depending on resources)

½ cup shredded Parmesan Reggiano

¼ tsp crushed rosemary

2 egg yolks (whites used in Savory Baked Rice Pie Crust)

1 egg, whole

3 tbsp fresh sweet basil, finely chopped, divided

1½ tbsp balsamic vinegar, divided

2 tbsp fresh flat Italian parsley, finely chopped

Fresh sliced tomatoes, enough to cover tart

¼ cup crumbled young goat cheese


     Preheat oven to 350 degrees Fahrenheit.
In large mixing bowl, combine garlic, ½ of scallion tops, all scallion bottoms, ricotta cheese, Fontina cheese, Gruyere cheese, Parmesan cheese, rosemary,
egg yolks, 1 whole egg, 2 tbsp basil, parsley, and 1 tbsp balsamic vinegar. Blend well. Place inside Savory Baked Rice Pie Crust, smoothing top. Space atop
this the sliced tomatoes, the reserved 1tbsp basil, and the Two Brooks Farm Roasted Rice.
Bake for 25 minutes, remove from oven, and top with remaining scallions, goat cheese, and a few well place sprinkles of balsamic vinegar. Place back in oven
for 5 to 10 minutes, until cheese melted and slightly toasted, and dish set.
Remove from oven and cool for at least 10 minutes. Enjoy!