Spinach, Zucchini & Ricotta Rice Tart
This cheesy spinach and zucchini tart is a deliciously easy lunch or dinner idea.
- Yield: Serves 4
- Preparation Time: 15 Minutes
- Cooking Time: 50 Minutes
Ingredients
- 2 cups medium grain rice
- 1l chicken stock
- 3 zucchini
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 6 eggs
- 200g fresh ricotta, crumbled
- 100g semi-dried tomatoes, chopped
- 70g baby spinach
- 2 green onions, thinly sliced
- ⅓ cup finely shredded mint
- ⅔ cup finely grated parmesan
Directions
- Bring rice and chicken stock to the boil in a large saucepan. Reduce heat to medium and cook, covered, for 15 minutes. Remove from heat and stand, covered, for 5 minutes. Spoon onto a baking tray and set aside to cool.
- Meanwhile, halve 2 zucchini lengthways and thickly slice. Heat half of oil in a large frying pan over medium-high heat. Cook sliced zucchini and garlic, stirring, for 8 minutes or until golden and just tender. Set aside to cool.
- Preheat oven to 180°C fan-forced. Grease a 25cm (base measurement) spring form pan.
- Place eggs and ricotta in a large bowl and whisk to combine. Add tomatoes, spinach, onion, mint, ½ cup parmesan, rice and zucchini mixture. Season and toss to combine. Spoon into prepared pan and press down with spatula.
- Thinly slice remaining zucchini and arrange over pie to decorate. Brush with remaining oil. Season and sprinkle with remaining parmesan.
- Bake for 35 minutes or until golden and set. Stand for 10 minutes before serving.
