Makes 6 servings
Total Time
1 h


 Tart Base:

  • 3 cups cooked U.S. white rice 
  • ¼ cup  parmesan cheese, grated
  • 1 egg, beaten
  • ½ teaspoon  dried rosemary, chopped
  • ½  teaspoon salt
  • 1 teaspoon  grated lemon rind 

Tart Toppings:

  • 1 medium onion, thinly sliced vertically
  • 4 teaspoons extra virgin olive oil, divided
  • 1 pound  asparagus spears, ends trimmed and broken into 2 inch pieces
  • 6 Swiss cheese slices
  • ½ teaspoon  salt
  • ¼ teaspoon  black pepper, coarsely ground


  1. Preheat oven to 425 degrees F.
  2. Combine the base ingredients in a medium bowl. Stir gently until well blended. 
  3. Place the rice mixture in a 10-inch spring form pan liberally coated with cooking spray. Gently press down bottom and up sides, about ½ inch. 
  4. Bake 10 minutes or until rice mixture is just set. Place on wire rack and set aside to cool. 
  5. Meanwhile, place the onions on a rimmed baking sheet, drizzle 2 teaspoons of the oil over all and toss to coat. Arrange onions in a single layer. Bake 7-8 minutes or until edges are browned. 
  6. Remove from oven, stir in the asparagus and remaining 2 teaspoons oil, toss until well blended, spread asparagus onion mixture into a thin layer, and bake 5-6 minutes or until asparagus is tender crisp. 
  7. Top rice crust with the Swiss cheese, overlapping slices slightly. Arrange the asparagus onion mixture on top. Sprinkle evenly with ½ teaspoon. salt and black pepper. Bake 8-10 minutes or until cheese melts. 
  8. Remove from oven and let stand 10 minutes before removing sides of pan. Slide a flat spatula or butcher knife under crust to remove from base of pan and slide onto cutting board. Cut each into 4-6 wedges.