ZUCCHINI, LEMON AND RICE TART
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.