Somewhere between a tart and a casserole, this crustless bake uses rice paper to hold everything together instead of pastry. It comes together with just a handful of ingredients and is perfect for dinner alongside a fresh salad and hard-boiled eggs.
I made my tart with broccoli and cauliflower, but you can use just broccoli, just cauliflower, or add spinach, corn, or any vegetables you prefer.
Ingredients (for a 10- or 11-inch / 26-28 cm round pan):
5 large eggs
1½ cups (150 g) shredded yellow cheese, such as mozzarella or a mild cheddar
½ cup (about 4 ounces / 115 g) cottage cheese
1 (21-ounce / 600 g) package frozen broccoli and cauliflower florets, thawed (or use only broccoli or only cauliflower)
3½ ounces (100 g) Bulgarian cheese or feta, crumbled
1 teaspoon dried oregano (optional)
For the Rice Paper Base
5–6 rice paper sheets
2 large eggs
Pinch of salt
Sesame seeds
Instructions
- Thaw the broccoli and cauliflower and transfer them to a large bowl. Add the remaining filling ingredients and mix well.
- In a separate bowl, whisk together the eggs with a pinch of salt.
- Dip one rice paper sheet into the egg mixture and place it in the center of the pan. Dip another sheet and place it around the edge so that half is inside the pan and half hangs over the sides. Repeat with the remaining rice paper sheets, overlapping them around the pan.
- Spoon the filling into the center and press it down gently.
- Fold the overhanging rice paper sheets over the filling. Sprinkle with sesame seeds and, if you'd like, a few thyme leaves.
- Bake at 400°F (200°C) for 30–45 minutes, or until beautifully golden.
Broccoli, Cauliflower & Cheese Rice Paper Tart
Notes
- If you're using fresh broccoli or cauliflower, cook it until just tender before adding it to the filling.
- Instead of broccoli or cauliflower, you can use diced zucchini.
- Feel free to add seasonings you enjoy, such as chopped chives or parsley.
