Savory Rice Tartlets with Cheese and Bacon

These savory rice tartlets are cozy yet a little unusual: a crispy cheese crust, a delicate rice filling, cheese and bacon. Together they make a filling, flavorful bite that’s perfect for serving individually. The recipe is great for brunch, a picnic, or a festive table when you want something a bit different. They can be enjoyed warm or chilled — both ways are excellent.

Ingredients

• For the savory pastry with Parmesan:
• 250 g all-purpose flour
• 1 pinch of salt
• 2 tbsp grated Parmesan
• 125 g cold butter, cut into cubes
• 1 egg
• 1–2 tbsp cold water
• For the rice filling:
• 700 ml milk
• 1 pinch of salt
• 220 g short-grain rice
• 2 tbsp grated Parmesan
• 2 eggs
• 150 g firm or smoked cheese, cut into cubes
• 150 g bacon, cut into cubes

Method

1. First make the dough. Mix the flour, grated Parmesan and salt. Add the cold butter and rub in with your fingertips until the mixture resembles fine crumbs. Lightly beat the egg with 1 tbsp cold water, pour into the crumbs and quickly bring the dough together into a ball. If the dough is dry, add the remaining 1 tbsp water. Flatten slightly, wrap in plastic wrap and chill in the fridge for 30 minutes.

   

2. For the filling, bring the milk with a pinch of salt to a gentle simmer in a heavy-bottomed saucepan. Stir in the rice and cook over low heat, stirring frequently, until it becomes soft and thick. This will take about 18–22 minutes, depending on the rice. Remove from the heat, stir in 2 tbsp grated Parmesan and cool until warm.

   

3. When the rice is warm (not hot), add the 2 eggs, diced bacon and cheese. Mix well until combined. Preheat the oven to 170°C.

   

4. Roll the dough out on a floured surface to about 5 mm thick. Use it to line 12 muffin cups: first cut circles for the bases, then strips for the sides and gently press to join the edges.

   

5. Fill the prepared shells with the rice filling and bake for 30–35 minutes, until the pastry edges are golden and the filling is set. Let the tartlets rest for 10 minutes in the tin, then carefully remove and serve warm or cold.

   

Notes

💛 The rice for the filling needs to be well cooked so the texture is creamy and it will hold its shape after baking.

💛 Avoid overworking the dough with your hands so the butter doesn’t warm up — this keeps the crust crumbly.

💛 The tartlets are convenient to make ahead: they’re delicious both fresh from the oven and chilled.