Crispy Black Rice Pie with Roasted Zucchini, Herbed Ricotta and Confited Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a 22 cm / 9-inch round pan or ovenproof skillet with a little of the olive oil.

2. 2

   In a bowl, mix the cooked black rice with the beaten egg, 35 g (about 1/3 cup) grated Parmesan, breadcrumbs, 1/4 teaspoon salt, and a pinch of black pepper. Press the mixture onto the bottom and slightly up the sides of the pan to form a compact crust.

3. 3

   Bake the crust for 15 minutes at 220 °C / 425 °F, until it looks set and starts to turn golden at the edges.

4. 4

   Meanwhile, place the cherry tomatoes and red onion on a tray. Add the sliced garlic, 1 1/2 tablespoons olive oil, half of the thyme leaves, 1/4 teaspoon salt, and some black pepper. Toss well.

5. 5

   On another tray, toss the zucchini with 1 tablespoon olive oil, the remaining thyme, 1/4 teaspoon salt, and black pepper. Spread in a single layer.

6. 6

   Roast the tomatoes with onion and the zucchini for 20 minutes at 220 °C / 425 °F. If the zucchini browns earlier, remove it and set aside.

7. 7

   In a small bowl, mix the ricotta with the chopped garlic, parsley, lemon zest, 15 g (about 2 tbsp) of the remaining Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until thick and aromatic.

8. 8

   Remove the crust from the oven. Spread the herbed ricotta over the black rice base. Arrange the roasted zucchini on top and finish with the confited cherry tomatoes, roasted red onion, and all the tray juices.

9. 9

   Bake again for 15 minutes at 200 °C / 400 °F, until heated through and lightly golden around the edges.

10. 10

    Let rest for 5 minutes before slicing. Serve hot or warm.