Pumpkin/Squash Tart – Annabel White

Preheat oven to 200degC.

Lightly oil an ovenproof frying pan & line with lean slices of bacon, overlapping & covering base & sides. (Use pastry for your base if you prefer)

Combine 6 spring onions/1 med onion chopped with 1 bunch dill/thyme/sage, 250g cooked rice & 8 eggs.

Mix well & add 100g crumbled feta.

Pour the eggy mix into the pan & cook 5m, medium heat.

Toss 2c sliced butternut or other pumpkin/squash of your choice in oil and then layer over top of tart.

Crumble over another 100g feta & bake for 20m.

Grill for a further 5-10m until pumpkin & feta golden.

Allow to cool & serve with a delicious winter coleslaw of green salad mix.

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