Zucchini, lemon and rice tart

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How to make Zucchini, lemon and rice tart

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 0:35
  • Total Time : 1:05

Ingredients

  • 1 egg
  • 3 cups cold cooked long-grain white rice (see notes)
  • 1/3 cup finely grated parmesan or vegetarian hard cheese
  • 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
  • 1/4 cup plain flour
  • 1/4 cup milk
  • 1 garlic clove, crushed
  • 100g fetta, crumbled
  • 1 teaspoon finely grated lemon rind

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan.
  • Step 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.
  • Step 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.
  • Step 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.

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