Baby Aubergine Tart

(5 votes)

For the pastry:
6 ounces plain flour
pinch of salt
3 ounces butter, diced
2 ounces freshly grated parmesan cheese
1 medium size egg
For the filling:
10 ounces baby aubergines, cut in half
3 ounces olive oil
3 cloves garlic, crushed
dash of tabasco sauce
3 ounces cherry tomatoes
2 ounces black olives, pitted
1 ounce fresh basil, torn into pieces
7 ounces double cream
4 small size eggs
2 ounces freshly grated parmesan cheese
salt and freshly ground black pepper

Place the flour and salt in a large mixing bowl. Add the butter and rub into the flour using the fingertips until the mixture resembles fine breadcrumbs.

Stir in the cheese and egg, add enough cold water to bind the mixture to form a soft elastic dough.

Knead the dough gently on a lightly floured surface and roll out to a circle large enough to line a 9 inch fluted flan tin. Press the pastry into the sides of the tin and trim the edges. Cover and chill the pastry for 20-30 minutes.

Preheat the oven to 400 F.

Gently prick the pastry base with a fork and line with a circle of greaseproof paper. Fill with baking beans or rice and place in the preheated oven for 10 minutes.

Preheat the grill to a moderate heat.

Meanwhile; to make the filling, baste the aubergines in the olive oil, garlic and Tabasco. Place under the grill and cook for 10 minutes, turning over at least once to ensure the cut side is a dark golden color.

Remove the greaseproof paper and baking beans from the pastry case. Return the pastry case to the oven and bake for a further 5-10 minutes.

Arrange the aubergines, cherry tomatoes, olives and basil in the pastry case. Combine the cream with the eggs and cheese, season. Pour this mixture carefully into the pastry case, leaving as much of the vegetables exposed as possible.

Bake in the oven for 20-25 minutes until golden brown and set but still moist.


Excellent recipe. Really really tasty.
Anonymous, Location not stated.

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