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Zucchini, lemon and rice tart
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Zesty zucchini and feta tart with crispy rice crust - a flavorful vegetarian delight.
Ingredients:
  • 600.00 gm cold cooked long-grain white rice (see notes)
  • 82.50 ml finely grated parmesan or vegetarian hard cheese
  • 1 zucchini
  • Zest of 1 lemon
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 40.00 ml fresh mint leaves
  • 3 eggs, lightly beaten
  • 1 green onion, finely chopped
  • 1 zucchini, coarsely grated
  • 62.50 ml plain flour
  • 64.38 gm milk
  • 100g fetta, crumbled
  • 1 tsp finely grated lemon rind
Instructions:
  • Preheat the oven to 180C (160C fan-forced) and generously grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan.
  • In a large bowl, vigorously whisk one egg. Combine with rice and parmesan. Season generously with salt and pepper, then mix thoroughly. Transfer the mixture into the prepared pan, pressing firmly to ensure it sticks together. Place the pan on a baking tray and bake for 15 minutes until slightly golden.
  • While you wait, prepare the filling by mixing egg, onion, grated zucchini, flour, milk, garlic, fetta, and lemon rind in a large bowl. Season with salt and pepper then pour into the pastry case. Bake for 15 to 20 minutes until set. Allow to rest for 10 minutes before serving.
  • Gently move the tart to a serving plate. Use a julienne peeler to create long, thin zucchini strips. Mix the zucchini strips with lemon zest, lemon juice, oil, and mint. Place the mixture on top of the tart and serve.

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