Follow our lead and we’ll have you plating up this vibrant pumpkin and rice tart in half an hour.
Ingredients
- 12 slices prosciutto
- 6 spring onions
- 1 bunch dill
- 250g packet basmati rice
- 8 eggs
- 200g feta
- 1/2 (about 1kg) butternut pumpkin
- 60ml (1/4 cup) extra virgin olive oil
- 200g cherry tomatoes
- 1 lemon
Method
- Step 1Preheat oven to 200C. Grease a 26cm, heavy-based, ovenproof frying pan. Place prosciutto slices, slightly overlapping, over base and side of pan, trimming to fit if necessary.
- Step 2Roughly chop white and most of green part of onions, then roughly chop with all but thick stems of dill. Place half each of the onions and dill in a large bowl. Reserve remainder. Add rice and eggs to onion mixture, then crumble over three-quarters of the feta. Using a whisk or fork, whisk to combine. Season with salt and pepper. Pour egg mixture into lined pan, then cook over medium heat for 5 minutes.
- Step 3Meanwhile, halve pumpkin widthwise and reserve seed end for another use. Cut skin from remaining pumpkin and discard, then cut into 7mm cubes (alternatively, coarsely grate). Place in a bowl and toss with 1 tablespoon oil.
- Step 4Scatter pumpkin mixture over egg mixture, then crumble over remaining feta. Transfer pan to the top shelf of the oven and cook for 15 minutes.
- Step 5Meanwhile, to make tomato salad, roughly chop tomatoes and place in a bowl with reserved onions and dill. Squeeze over juice from lemon, add remaining 2 tablespoons oil, then season. Gently toss to combine.
- Step 6Turn oven to the grill setting and cook tart for a further 5 minutes or until egg is set and pumpkin and feta are golden.
- Step 7Serve tart with tomato salad.
Related Video
- Author: Sophia Young
- Image credit: Mark Roper
- Publication: MasterChef
0