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1
Light the grill to high.
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2
Cut off the tops of the scallions and julienne.
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3
Submerge in ice water.
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4
Finely chop the remaining scallions and saute in a little olive oil.
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5
Add the rice and brown lightly.
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6
Add the water, salt, and pepper and cook until the rice absorbs most of the water.
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7
Remove from heat and let cool.
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8
Grill the meat to brown lightly.
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9
Season with salt and pepper.
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10
Whisk the egg yolks until stiff peaks form.
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11
Combine the yogurt, mint, egg yolks, salt, pepper, and meringue.
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12
Lightly oil a sheet pan and 4 large ring molds.
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13
Place a heaping tablespoon of rice on the bottom of each ring mold.
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14
Combine the remaining cooked rice with the yogurt mixture.
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15
Finely chop all but 4 tomatoes and combine with the lightly grilled meat.
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16
Place a little of the yogurt-rice mixture inside the ring mold, then spread a little of the meat-tomato mixture on top.
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17
Repeat.
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18
Do the same for the remaining three ring molds.
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19
Bake in a preheated oven at about 375F (190C) for 15-20 minutes.
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20
In the meanwhile, lightly sear the remaining four tomatoes, either on the grill or in a nonstick skillet.
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21
Remove the tortes from the oven, transfer to 4 serving plates, let cool slightly, remove the ring molds and garnish with one charred tomato and the julienne scallion leaves.
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22
Serve.
