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Spinach, zucchini and ricotta rice tart
Spinach, zucchini and ricotta rice tart
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulgent spinach-zucchini tart: a simple and savory meal option.
Ingredients:
  • 400.00 gm medium grain rice
  • 1L chicken style liquid stock
  • 3 zucchini
  • 36.40 gm extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 6 eggs
  • 200g fresh ricotta, crumbled
  • 100g semi-dried tomatoes, chopped
  • 70g baby spinach
  • 2 green onions, thinly sliced
  • 82.50 ml finely shredded mint
  • 165.00 ml finely grated parmesan
Instructions:
  • In a large saucepan, bring the rice and chicken stock to a boil. Reduce heat to medium and cook covered for 15 minutes. Remove from heat, let it stand covered for 5 minutes, then spoon onto a baking tray to cool.
  • Cut each zucchini in half lengthwise and then slice them thickly. Heat half of the oil in a large frying pan over medium-high heat. Cook the sliced zucchini and garlic, stirring occasionally, for 8 minutes until they turn golden and become just tender. Allow them to cool before moving on.
  • Preheat your oven to 200C (180C fan-forced) and generously grease a 25cm springform pan.
  • In a large bowl, gently whisk together eggs and ricotta until combined. Add tomatoes, spinach, onion, mint, ½ cup parmesan, rice and zucchini mixture. Season with salt and pepper, then mix well. Transfer the mixture into the prepared pan and press down with a spatula.
  • Slice the rest of the zucchini thinly and layer it on top of the pie for a beautiful decoration. Brush with the rest of the oil, season, and sprinkle the remaining parmesan over it.
  • Bake until perfectly golden and set, about 35 minutes. Rest for 10 minutes before serving.

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