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Vegetable & Feta Rice Tart

Vegetable & Feta Rice Tart
Cooking Time:
60 minutes
Serves: 6
This is a vegetarian dish. Nothing wrong with that, not when there are five Farmer Browns to give you the protein you need.

  1. 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.
  2. 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.
  3. 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.)
  4. Stand for 5 minutes, before cutting into wedges to serve.