Crispy black rice, fennel and Gruyère tiles with yogurt, pear and chive cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper.

2. 2

   2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped fennel and cook for 6 to 8 minutes with 1/4 teaspoon of the salt, until tender and lightly golden. Let it cool for 5 minutes.

3. 3

   3. In a large bowl, combine the cooked black rice, sautéed fennel, grated Gruyère, beaten egg, breadcrumbs, onion powder, black pepper, and half of the remaining salt. Mix well until a compact mixture forms.

4. 4

   4. Shape into 12 portions and flatten them into thin ovals about 1 cm thick to create the tiles. Place them on the tray and brush or drizzle with the remaining 1/2 tablespoon olive oil.

5. 5

   5. Bake for 16 to 18 minutes at 220 °C / 425 °F, flipping halfway through, until the tiles are golden and crisp around the edges.

6. 6

   6. While they bake, make the cream by mixing the Greek yogurt, grated and squeezed pear, chives, lemon juice, honey, and the remaining salt in a bowl. Stir until smooth.

7. 7

   7. Let the tiles rest for 2 minutes after baking so they can set. Serve hot or warm with the yogurt, pear, and chive cream on the side.