Roasted Eggplant and Goat Cheese Tart

For the Pastry:
3 cups (3/4 pound) unbleached all-purpose flour
1/2 teaspoon cayenne
1 teaspoon salt
1 teaspoon ground coriander
1/4 pound (1 cup) ground roasted hazelnuts
1/2 pound (2 sticks) unsalted butter, cut up and chilled
1 egg
1/4 cup buttermilk
For the Eggplant Filling:
2 pounds large eggplants
2 tablespoons chopped fresh savory
1 tablespoon chopped garlic
1/2 teaspoon cayenne
2 tablespoons olive oil
8 whole eggs
3/4 pound mild goat cheese
1 1/2 cups heavy cream
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 plum tomatoes, thinly sliced

For the Pastry:

1. Mix flour, cayenne, salt and coriander. In food processor, combine hazelnuts with flour mixture and process until the nuts are finely ground. (The flour will keep nuts from becoming oily.) Place flour-nut mix and the butter in mixer bowl and chill in the freezer 20 minutes.

2. Lightly beat together egg and buttermilk.

3. Using an electric mixer's flat paddle, beat flour mixture with butter until mixture looks like oatmeal. (You could also do this in the food processor.) Pour in the egg-buttermilk mixture, beating (or processing) only until dough comes together into a ball. Wrap in plastic and chill before rolling and pressing out into a 12-inch fluted tart pan.

4. Preheat oven to 350 degrees. Cover tart dough with foil and fill with dried beans. Bake 30 minutes or until dough is light and evenly browned. Cool before filling.

For the Eggplant Filling:

1. Roast eggplants in a preheated 375-degree oven 45 minutes or until soft when stuck with a fork. Cool and remove eggplant meat from skins. Cook savory, garlic, and cayenne pepper together in olive oil until garlic is softened. Chop eggplant finely and combine with seasoning mixture.

2. Beat together eggs, goat cheese and heavy cream until smooth. Combine with eggplant and season with salt and pepper. Ladle into baked shell. Arrange tomato slices in a decorative pattern over top.

3. Reduce heat to 325 degrees and bake tart about 45 minutes or until set in the middle. Cool before cutting and serving.

Serves 12



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