Vegetable & Feta Rice Tart
Cooking Time:
60 minutes
60 minutes
Serves:
6
- ½ cup long grain rice, cooked with 1 chicken stock cube
- 1 Farmer Brown egg, lightly beaten
- 2 tsps olive oil
- 1 small onion, finely chopped
- 75g button mushrooms, sliced
- 50g baby spinach leaves, shredded
- 100g reduced fat feta, crumbled
- 250g pumpkin, cut into 2cm cubes and steamed
- 4 Farmer Brown eggs, extra, lightly beaten
- 6 cherry tomatoes, halved
- Freshly ground black pepper
- Salad, to serve
- Preheat your oven to 180°C and lightly grease a 23cm pie dish. Combine the rice and one egg and using the back of a spoon, smooth the mixture into the pie dish. Bake for 20 minutes.
- While that’s getting your juices going, heat the oil in a large deep frying pan and cook the onion for 3 minutes, then add the mushrooms and cook for another 3 minutes, until soft. Add the spinach and stir through until wilted slightly. Also steam your pumpkin.
- Now it’s time to get your pie shell out of the oven. Arrange half the feta into the pie shell, and top with the pumpkin. Spread the onion mixture over the top, then the remaining feta. Pour the eggs over, and nestle the tomatoes, cut side up, into the filling. Season with pepper. Bake for 45 minutes, until set and golden. (You’ll be driven crazy by the lovely smell, I promise you.)
- Stand for 5 minutes, before cutting into wedges to serve.