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Recipe: Vegetable & Fetta Rice Tart

Serves:: 6

Recipe provided by: marie claire

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Based on rice rather than flour, this vegetable and fetta tart is an inexpensive and gluten-free meal.

Ingredients

1/2 cup long grain rice, cooked
1 egg, lightly beaten
2 teaspoons olive oil
1 small onion, finely chopped
75g button mushrooms, sliced
50g baby spinach leaves, shredded
100g reduced fat fetta cheese, crumbled
250g pumpkin, cut into 2cm cubes and steamed
4 eggs, extra, lightly beaten
6 cherry tomatoes, halved
Salad, to serve

Method

1. Preheat the oven to 180°C and lightly grease a 23cm pie dish. Combine the rice and egg and using the back of a spoon, smooth into the pie dish. Bake for 20 minutes.

2. Heat the oil in a large deep frying pan and cook the onion for 3 minutes, then add the mushrooms and cook for another 3 minutes, until soft. Add the spinach and stir through until wilted slightly.

3. Arrange half the fetta into the pie shell, and top with the pumpkin. Spread the onion mixture over the top, then the remaining fetta. Pour the eggs over, and nestle the tomatoes, cut side up, into the filling. Bake for 45 minutes, until set and golden. Stand for 5 minutes, then cut into wedges to serve.