ZUC­CHINI, LEMON AND RICE TART

Super Food Ideas - - MAINS SAVOURY TARTS -

SERVES 6 PREP 20 MIN­UTES (PLUS 10 MIN­UTES

STAND­ING) COOK 35 MIN­UTES YOU’LL NEED A JULIENNE PEELER FOR THIS RECIPE.

1 egg 3 cups cold cooked long-grain white rice (see notes) ¹⁄³ cup finely grated parme­san 1 zuc­chini Zest of 1 lemon 1 ta­ble­spoon lemon juice 1 ta­ble­spoon ex­tra vir­gin olive oil 2 ta­ble­spoons fresh mint leaves Fill­ing 3 eggs, lightly beaten 1 green onion, finely chopped 1 zuc­chini, coarsely grated ¼ cup plain flour ¼ cup milk 1 gar­lic clove, crushed 100g fetta, crum­bled 1 tea­spoon finely grated lemon rind 1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 2.5cm-deep, 11cm x 34cm rec­tan­gu­lar loose-based fluted tart pan. 2 Whisk egg in a large bowl. Add rice and parme­san. Sea­son with salt and pep­per. Mix well to com­bine. Spoon mix­ture into pre­pared pan. Press firmly over base and sides to se­cure (see notes). Place pan on a bak­ing tray. Bake for 15 min­utes or un­til just start­ing to turn golden. 3 Mean­while, make Fill­ing Com­bine the egg, onion, grated zuc­chini, flour, milk, gar­lic, fetta and lemon rind in a large bowl. Sea­son with salt and pep­per. Pour into pre­pared pas­try case. Bake for 15 to 20 min­utes or un­til just firm. Stand for 10 min­utes. 4 Care­fully trans­fer tart to a serv­ing plate. Us­ing a julienne peeler, cut zuc­chini into long, thin strips. Toss with lemon zest and juice, oil and mint. Ar­range on top of tart. Serve. NU­TRI­TION: (per serve) 1167kj; 12.1g fat; 5g sat fat; 12.3g pro­tein; 28.4g carbs; 1.7g fi­bre; 155mg chol; 330mg sodium.

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