 |
| Italian Rice, Vegetable and Feta Tart |
Serve this tasty tart warm or at room temperature with a purchased tomato chutney
Serves 6-8
Italian Rice, Vegetable and Feta Tart ingredients: 1 cup Arborio. rice knob of butter. 2 tablespoons olive oil. 1 large onion, finely chopped. 1 fennel bulb, finely chopped. 2 cloves garlic. crushed. 1 tablespoon finely chopped rosemary or thyme. 2 medium zucchini, diced. 6 large silverbeet leaves, shredded. 1/4 cup thinly sliced sundried tomatoes. 4 eggs, lightly beaten finely grated zest 1 lemon. 1/2 cup grated Parmesan plus extra for topping. 150 grams feta cheese, crumbled. sea salt and freshly ground pepper. 20 cm round spring form cake tin, well greased
Italian Rice, Vegetable and Feta Tart recipe: Preheat the oven to 180C. Add the rice to a saucepan of boiling salted water and simmer uncovered for 10 minutes. Drain well, tip into a bowl and stir through the knob of butter. Season and cool. Heat the oil in a large sauté pan and cook the onion, fennel, garlic and rosemary with a good pinch of salt until the vegetables are tender. Increase the heat, add the zucchini and cook for 3-4 minutes. Add the silverbeet to the pan along with the sundried tomatoes and cook for a few minutes until the silverbeet is tender. Season and cool. Combine the eggs, lemon zest and Parmesan in a large bowl and season. Gently mix in the rice and vegetables and 3/4 of the (eta Pour into the tin and sprinkle over the remaining feta. a good grating of Parmesan and a few small pieces of butter. Bake for 20 minutes until golden and the centre is set Cool for 15 minutes before then transfer to a serving plate. By then, the Italian rice, vegetable and feta tart is ready
