Rice and mascarpone tart with tomato and basil salad

Rice and mascarpone tart with tomato and basil salad

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  • 0:35 Prep
  • 0:55 Cook
  • 4 Servings
  • Capable cooks

Dill is often teamed with fish but its distinct aniseed flavour really lifts this dish.

Featured in
Vegetarian recipes, Nutrition information


  • 160g arborio rice
  • 375ml (1 1/2 cups) Massel vegetable or chicken style liquid stock
  • 1 egg, lightly whisked
  • 125g (1/2 cup) mascarpone
  • 125ml (1/2 cup) milk
  • 3 eggs, extra, lightly whisked
  • 2 tbs chopped fresh basil
  • 1 tbs chopped fresh dill
  • 2 truss tomatoes, thickly sliced, to serve
  • Fresh basil leaves, to serve
  • Extra virgin olive oil, to serve
  • Balsamic vinegar, to serve


  • Step 1
    Combine the rice and stock in a medium saucepan. Bring to the boil over high heat. Cover and reduce heat to low. Simmer for 20 minutes or until stock is absorbed. Transfer rice to a bowl. Set aside for 15 minutes to cool.
  • Step 2
    Preheat oven to 180°C/160°C fan forced. Add 1 egg to the rice mixture. Stir well to combine. Press rice mixture into the base of a non-stick 24cm (base measurement) round fluted tart tin. Bake for 15 minutes or until firm.
  • Step 3
    Combine mascarpone, milk, basil, dill and extra egg in a bowl. Season. Pour into the rice base. Bake for 15-20 minutes or until set. Allow to cool slightly. Arrange tomato and basil on top. Season. Drizzle tart with oil and vinegar.

  • Low carb
  • Low kilojoule
  • Lower gi
  • Vegetarian


  • 1591 kj


  • 19g

    Fat Total

  • 12g

    Saturated Fat

  • 2g


  • 13g


  • 38g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au


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