Greek Pumpkin and Rice Tart

I like to keep the 90 second rice packets in my cupboard. I know rice is easy to cook and is relatively quick to cook also but some times I just don't feel up to making too much and having these in the cupboard really helps me to still eat well on days like those. There are also a couple of "slices" or tarts that I have made that use them. I think with all of the recipes you could easily use rice that had been cooked and cooled. I really enjoyed this dish. The original recipe uses prosciutto but I ended up using bacon instead. It was a little bit salty but not too bad. This would depend on your bacon and feta though. It was very good hot but I enjoyed it even more when it was cold. 

Greek Pumpkin and Rice Tart 

6 slices bacon

6 spring onions

1 bunch dill

250g packet 90 sec rice, I used jasmine 

8 eggs

100g feta

4 - 6 baby bocconcini, halved

1/2 (about 1kg) butternut pumpkin

60ml (1/4 cup) extra virgin olive oil

200g cherry tomatoes

1 lemon

Preheat oven to 180C. Grease a 26cm, heavy-based, ovenproof frying pan. Place bacon slices, over base and side of pan, trimming to fit if necessary.

Peel pumpkin then cut into 7mm cubes and toss with 1 tbs oil. Then place on a tray and roast in the oven for 12 - 15 minutes or until just soft. Set aside to cool slightly

Roughly 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 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.

Scatter pumpkin mixture over egg mixture, top with halved bocconcini. Transfer pan to the top shelf of the oven and cook for 15 minutes.

Meanwhile, 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 tbs oil, then season. Gently toss to combine.

Turn oven to the grill setting and cook tart for a further 5 minutes or until egg is set and pumpkin and feta are golden.

Serve tart with tomato salad.