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ROASTED PEPPER TART WITH CRISPY RICE CRUST

Eleanor Ozich DINNER ENTERTAINING LUNCH VEGETARIAN

The first days of December always get me a little excited, the magic that is Christmas has begun. It is during this time that I like to try out new recipes, the kind that I imagine will grace our Christmas dinner table. I've partnered with Otaika Valley free range eggs to create this roasted pepper tart, with a crisp rice and parmesan crust. To me, it evokes the feeling of a warm, summer Christmas quite perfectly. 

Otaika Valley have released limited edition Christmas packaging on its family value 18 pack of free range eggs. The beautifully festive design includes a silver foiled printed label. Like the rest of its packaging, the limited edition Christmas version is completely biodegradable, recyclable and printed using environmentally friendly vegetable inks. Available at most leading supermarkets from the 5th of December, up until Christmas.

For the roasted peppers:
3 large peppers/capsicums, sliced lengthwise
extra virgin olive oil for drizzling
a large handful of fresh oregano


For the crust:
2 cups leftover cooked rice*
1 cup parmesan, grated
1 Otaika Valley free range egg


For the filling:
6 Otaika Valley free range eggs
1/4 cup creme fraiche
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/2 cup black olives, pitted and sliced in half

*I used short grain rice, although most types will work fine. If you are cooking rice from scratch for this recipe, ensure you allow it cool completely before using.

Preheat the oven to 180 C, and grease a tart or pie tin.

Arrange the peppers in a roasting dish, and drizzle with extra virgin olive oil. Roast in the oven until tender and blistered, about 20-25 minutes. Set aside to cool.

To make the crust, combine the rice, parmesan and egg in a large mixing bowl. Using damp hands, press the mixture in to the tart tin. The mixture will be a little sticky, don't worry, it will firm up as it bakes.

Press the rice mixture evenly into the tart tin. Par bake until lightly golden, about 10 to 12 minutes. Set aside to cool.

In a large bowl, whisk together the eggs, creme fraiche, salt, and pepper to combine. Pour in to the cooled rice crust, and top with the roasted peppers and olives.

Bake until the tart is set, about 30 to 35 minutes. If the crust is browning too fast, reduce the temperature a little.  Allow to cool for at least fifteen minutes or so, before serving.

Serves 8.

To find out more about Otaika Valley free range eggs, and their beautiful, family run farm, please visit the website here.

 This is a sponsored post, thank you for embracing the brands that so kindly support Petite Kitchen. 



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