Serve this tasty tart warm or at room temperature with a simple green salad and a scrumptious homemade chutney.
1 cup short-grain rice, we used Ceres Organics Arborio Rice
knob of butter
2 tbsp olive oil
1 large onion, finely chopped
1 fennel bulb, finely chopped, we used The Fresh Grower fennel
2 cloves garlic, crushed
1 tbsp finely chopped rosemary or thyme
2 medium zucchini, diced
6 large silverbeet leaves, shredded
1/4 cup thinly sliced sundried tomatoes
4 free-range eggs, lightly beaten
finely grated zest 1 lemon
1/2 cup grated Parmesan plus extra for topping
150g feta cheese, crumbled
salt and freshly ground pepper
fresh greens, we used baby rocket leaves
20cm round springform cake tin, well greased
Preheat the oven to 180˚C.
Add the rice to a saucepan of boiling salted water and simmer for 10 minutes. Drain well, tip into a bowl and stir the butter through. Season and cool.
Heat the oil in a large sauté pan and cook the onion, fennel, garlic and rosemary with a good pinch of salt until the vegetables are tender. Increase the heat, add the zucchini and cook for 3-4 minutes.
Add the silverbeet to the pan along with the sundried tomatoes and cook for a few minutes until the silverbeet is tender. Season and cool.
Combine the eggs, lemon zest and Parmesan in a large bowl and season. Gently mix in the rice and vegetables and 3/4 of the feta. Pour into a well greased 20cm round springform cake tin and sprinkle over the remaining feta, grated Parmesan and a few small pieces of butter.
Bake for 25-30 minutes until golden and the centre is set. Cool for 15 minutes before transferring to a serving plate. Serves 6-8