Name: Greek pumpkin and rice tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 18 slices bacon, fat removed; 6 spring onions, chopped; 1 bunch dill, chopped; 250 gram basmati rice, cooked; 8 eggs; 200 gram feta cheese, chopped; 2 cup butternut pumpkin, sliced; 1 tablespoon extra virgin olive oil

Greek pumpkin and rice tart

Pumpkin and feta works so well together. If you need to make a trip to the store for the dill, substitute it with whatever you have in your garden – thyme or sage works best.

Serves 6

Prep

10M

Cook

35M

Total

45M

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Ingredients

1 tablespoon extra virgin olive oil

18 slices bacon, fat removed

6 spring onions, chopped

1 bunch dill, chopped

250 gram basmati rice, cooked

8 eggs

200 gram feta cheese, chopped

2 cup butternut pumpkin, sliced

1 tablespoon extra virgin olive oil

Method

1.Preheat the oven to 200ºC. Brush oil around an ovenproof 30cm frying pan. Place bacon in the pan, overlapping and covering the base and sides.

2.Combine the spring onions, dill, rice and eggs. Mix well and season. Add half the feta and stir.

3.Pour the egg mixture into the bacon-lined pan. Cook over a medium heat for 5 minutes.

4.Toss the pumpkin with oil and place all over the top of tart. Crumble over the remaining feta. Bake in the oven for 20 minutes.

5.Turn oven to grill setting and cook for a further 5 to 10 minutes, or until the pumpkin and feta are golden. Allow to cool before cutting. Serve with a green salad.

The advantage of using bacon as a base to this tart instead of pastry is the rich savoury flavour the meat gives. This also provides a gluten-free option, but if this is not an issue, you can use a pastry base.
Note

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Ingredients

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