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Recipe

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.

Oct 02, 2012 7:50pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 6
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Ingredients

Greek pumpkin and rice tart
  • 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

Greek pumpkin and rice tart
  • 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
    把鸡蛋混合物倒入bacon-lined平底锅。首席运营官k 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.

Notes

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.

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