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Greek pumpkin and rice tart
Greek pumpkin and rice tart
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a quick and colorful pumpkin and rice tart for dinner in just 30 minutes.
Ingredients:
  • 12 slices prosciutto
  • 6 spring onions
  • 1 bunch dill
  • 250g packet basmati rice
  • 8 eggs
  • 200g feta
  • 1/2 (about 1kg) butternut pumpkin
  • 60ml (1/4 cup) extra virgin olive oil
  • 200g cherry tomatoes
  • 1 lemon
Instructions:
  • Preheat your oven to 200C. Grease a 26cm heavy-based, ovenproof frying pan. Line the base and side of the pan with prosciutto slices, slightly overlapping them and trimming to fit if needed.
  • Roughly chop the white and most of the green parts of the onions and remove the thick stems of the dill. Place half of the onions and dill in a large bowl and set the rest aside. Add the rice and eggs to the onion mixture, then crumble three-quarters of the feta over the top. Whisk or stir well to combine. Season with salt and pepper. Pour the mixture into a lined pan and cook over medium heat for 5 minutes.
  • Next, halve the pumpkin widthwise and set aside the seed end for future use. Remove the skin from the rest of the pumpkin and discard it. Proceed to cut the pumpkin into 7mm cubes or grate it coarsely. Transfer the prepared pumpkin to a bowl and mix it with 1 tablespoon of oil.
  • Spread the pumpkin mixture evenly on top of the egg mixture, then sprinkle the remaining feta over it. Bake on the top oven rack for 15 minutes.
  • Prepare the tomato salad by coarsely chopping the tomatoes. Place them in a bowl along with the saved onions and dill. Squeeze in lemon juice, drizzle in the 2 leftover tablespoons of oil, and season to taste. Mix gently to combine all the flavors.
  • Preheat the oven to the grill setting and bake the tart for an additional 5 minutes, or until the egg is cooked through and the pumpkin and feta are golden brown.
  • Accompany the tart with a fresh tomato salad.

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