Name: Zucchini rice tart
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 1 cup long-grain brown rice; 1 tablespoon vegetable or olive oil; 1 medium red onion, finely chopped; 1/2 teaspoon ground cinnamon; 2 medium zucchini, coarsely grated; 100 gram baby spinach leaves; 2 tablespoon chopped dill; 1 teaspoon finely grated lemon zest; 100 gram fetta, broken into bite-size pieces; 100 gram pitted kalamata olives, sliced; 4 eggs, lightly beaten

Ingredients

1 cup long-grain brown rice

1 tablespoon vegetable or olive oil

1 medium red onion, finely chopped

1/2 teaspoon ground cinnamon

2 medium zucchini, coarsely grated

100 gram baby spinach leaves

2 tablespoon chopped dill

1 teaspoon finely grated lemon zest

100 gram fetta, broken into bite-size pieces

100 gram pitted kalamata olives, sliced

4 eggs, lightly beaten

Method

1.Grease and line a 24cm springform pan; place on a baking tray. Cook rice in a large saucepan of boiling water for 30 minutes or until tender. Rinse under cold water; drain well.

2.Heat oil in a large frying pan over moderate heat. Add onion and cinnamon; cook and stir for 5 minutes or until onion softens. Add zucchini; cook and stir for 5 minutes. Stir in spinach. Transfer mixture to a large heatproof bowl. Stir in dill, zest, fetta, olives, rice and egg until well combined.

3.Pour mixture into prepared pan; smooth sauce. Bake for 35-40 minutes or until golden. Stand for 10 minutes. Cut into wedges to serve.

Ensure the springform pan has a tight seal or egg might seep during cooking. You can cook the tart in a 22cm round cake pan instead.
Note

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Ingredients

Method

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