Pumpkin, Fetta & Tomato Tian

  • 1kg(ish) Barbara pumpkin
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed and chopped
  • 1 tin crushed tomatoes
  • 1 tspn dried oregano
  • 1/3 cup jasmine rice
  • 1 cup water
  • 4 eggs
  • 200g fetta, crumbled

Turn the oven on to 190C.

Cut the pumpkin in half and remove the seeds. I like pumpkin skin, so I normally just cut off any bits that are blemished. Cut into roughly 2 cm sized pieces.

Pour about a tablespoon of olive oil into a heavy based pan and put over a medium heat. Add the onion, garlic and pumpkin plus a small pinch of salt.

Stir to combine, turn the heat down to low and then put the lid on. Leave the vegetables to sweat for about 10 mins, stirring occasionally.

Add the crushed tomatoes, oregano, rice and water. Stir to combine and then simmer gently for about 20 minutes until the pumpkin is soft.

Beat the eggs and the cheese together and season.

Pour this mixture over the pumpkin and immediately put it in the oven. The eggs and pumpkin / tomato mixture will run together a bit, but this is fine.

Leave the tian to cook for 10 – 15 minutes until the eggs are set, slightly risen and beginning to turn golden brown.

We had this by itself, but you could also have it with a green salad and some crusty bread.

Serves 4


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