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.