Greek pumpkin and rice tart
Delight in the flavors of the Mediterranean with this Greek Pumpkin and Rice Tart! A savory fusion of creamy pumpkin, tangy feta cheese, and aromatic dill, all harmoniously blended with basmati rice and fresh scallions. Enhanced with delicate slices of prosciutto and zesty lemon, this tart makes a perfect hearty dish. Each bite bursts with vibrant cherry tomatoes and a drizzle of olive oil, creating a mouthwatering, wholesome experience. Ideal for brunch, lunch, or dinner, this nourishing tart promises to be a crowd-pleaser!
- 11 Apr 2024
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 10 Ingredients
If you're looking to add a touch of Mediterranean flair to your meal, this Greek Pumpkin and Rice Tart is a perfect choice. Combining the rich, savory flavors of prosciutto, feta, and dill with the subtle sweetness of pumpkin, this tart is both hearty and delicious. It's a unique dish that highlights traditional Greek ingredients and techniques, making it ideal for a family dinner or a special occasion.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel and grate the pumpkin.
- Chop the scallions and fresh dill.
- Halve the cherry tomatoes.
- Grate the zest of the lemon and extract its juice.
2. Cook the Rice:
- Rinse the basmati rice in cold water until the water runs clear.
- Cook the rice according to the package instructions, and then let it cool.
- In a large skillet, heat half of the olive oil (2 tablespoons) over medium heat.
- Add the prosciutto slices and cook until crispy. Remove them from the skillet, crumble, and set aside.
- In the same skillet, add the remaining olive oil.
- Add the chopped scallions and cook for 2-3 minutes until they are tender.
- Add the grated pumpkin and cook for another 5-7 minutes or until it softens. Remove from heat and let it cool slightly.
- In a large mixing bowl, beat the eggs lightly.
- Add crumbled feta cheese, cooked rice, sautéd pumpkin and scallions, chopped dill, crumbled prosciutto, cherry tomatoes, lemon zest, and lemon juice.
- Mix everything until well combined. Season with salt and pepper to taste.
- Transfer the mixture to a greased tart or pie dish.
- Spread the mixture evenly and smooth the top with a spoon.
- Bake in the preheated oven for 35-40 minutes or until the top is golden and the tart is set.
- Let the tart cool for a few minutes before slicing.
- Garnish with additional dill or feta, if desired.
Enjoy your delicious Greek Pumpkin and Rice Tart!
Tips:
- Roast the pumpkin beforehand to enhance its sweetness and add depth to the tart.
- Use a good quality feta cheese for a richer flavor.
- Be sure to press the mixture firmly into the tart pan to ensure it holds its shape during baking.
- Let the tart cool slightly before cutting to allow the ingredients to set, making it easier to serve.
- Add a bit of lemon zest to the mixture for a fresh, citrusy aroma.
This Greek Pumpkin and Rice Tart is a wholesome and flavorful dish that brings together the best of Greek cooking. With its vibrant colors and robust flavors, it's sure to impress your family and friends. A perfect blend of savory and sweet, this tart is not only delicious but also nutritious, making it a great addition to any meal. Enjoy the essence of Greek cuisine with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 290kcal | 11% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 2.08g | 5% |
| Sugar 7g | 7% |
| Fat | |
| Fat 24g | 28% |
| Saturated 8g | 27% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 830ug | 92% |
| Choline 190mg | 35% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.73mg | 56% |
| Vitamin B3 2.05mg | 13% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 1.16ug | 48% |
| Vitamin C 30mg | 33% |
| Vitamin E 2.50mg | 17% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 3.00mg | 27% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 890mg | 26% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.49mg | 23% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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