This one's from the CIA Cookbook. (That's Culinary Institute of America, not Central Intelligence Agency. Although now I'm wondering what kind of food the Central Intelligence Agency would come up with...)
The crust was scrumptious, and I'm thinking there are many possibilities for experimenting with different fillings. But for now, here's the one from the recipe book that David & I tried last week and both gave a B+ grade.
Jerusalem Artichoke, Spinach, and Ricotta Tart with a Wild Rice Crust
Crust:
4 cups cooked wild rice (cook with salt)
3/4 cup sesame seeds, toasted
2-3 tbsp tahini
3/4 cup whole-wheat flour or corn flour
3-4 tsp soy sauce
Filling:
1 tbsp olive oil
2 cloves garlic, minced
3 cups spinach leaves
1/8 tsp freshly grated nutmeg (or, ahem, hypothetically, some people may choose to use the powdered stuff from their spice cabinet)
1 cup sliced and peeled Jerusalem artichokes
1 cup grated carrots
1 cup sliced onions
1 cup ricotta cheese
3 egg whites, beaten lightly
1 tbsp fresh marjoram or 1 tsp dried
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup freshly grated Parmesan cheese (Seriously, is it necessary to specify "freshly grated"? I don't think the canned stuff qualifies as Parmesan cheese.)
To make crust:
Combine cooked rice with remaining crust ingredients and mix well. Press into a oiled 12-inch tart or quiche pan (or pie plate, if -- like me -- you don't know what a tart or quiche pan is, let alone own one). Cover with plastic wrap and chill while preparing filling.
Filling:
Saute garlic in olive oil. Add spinach and toss about 2 min. til it wilts. Season w/ nutmeg. Remove spinach from pan and drain. Layer spinach and garlic mixture in crust. In a bowl, combine the artichokes, carrots and onions, then layer them over the spinach and garlic. Blend the ricotta, egg whites and marjoram. Season with salt and pepper. Pour over the vegetables. Dust with Parm cheese. Bake in bottle third of oven at 375 until the crust is golden and the filling is set (about 20 min).
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