Prep 10 mins
Cook 30 mins
This is a beautiful tart to make, and gluten free to boot! I make this on budget weeks as it is so cheap, but it is still lovely enough to pull out of the freezer to serve with a salad and a light fruit dessert for a springtime lunch with friends.
- 2 cups cooked rice
- 1 egg
- salt and pepper
- 1 thinly sliced zucchini
- 1⁄2 cup frozen peas
- 1⁄2 cup frozen corn
- 3 eggs, lightly beaten
- 4 tablespoons milk
- 1⁄2 cup parmesan cheese or 1⁄2 cup cheddar cheese
- 1⁄2 cup chopped fresh herbs of choice
- Mix together the first 3 ingrdients and press into a lightly oiled tart tin. Bake 10 minutes until set.
- Mix together remaining ingredients and pour into the shell. Bake another 20 minutes or until properly set and golden brown.