Summer is over and we are finishing the last eggplants and cherry tomatoes of the season. This tart combines these two main ingredients along with caramelised onions and a touch of roasted capsicum and parmesan cheese to make a tasty savoury tart for lunch.
Eggplant, Tomato and Onion Tart
- 5-6 Long eggplants
- 500g cherry tomatoes
- 1 large onion, sliced thinly
- 1 Tblsp of extra virgin olive oil
- 1 extra oil for cooking the tomatoes
- fresh basil leaves
- 70 g of Cheddar cheese, coursely grated
- grated Parmesan cheese
- thin strips of roasted capsicum
- salt and freshly ground black pepper
- 1 cups plain flour
- 60 g butter
- 1 tsp salt
- 6-8 Tblsp chilled water, as needed to bring the dough together
- Place flour and salt in food processor and using the metal blade, process for 10 seconds
- Add the chopped butter and process for 10 seconds or until the mixture resembles bread crumbs
- Add the water through the feed tube and process until the pastry forms adding a little extra drop if needed.
- Wrap tightly in cling wrap and place in refrigerator for 30 minutes while you prepare the vegetables.
Preparing Tart Filling:
- Wash and dry the eggplant then slice lengthwise in 1 cm thick slices
- Cut the cherry tomatoes in half
- Grill the slices of eggplant
- Cut the onion in half and slice thinly lengthwise
- Place oil in a skillet on medium high and caramelise the onions slowly for about 15 minutes. Then set the onion aside in a bowl
- Using the same skillet place the tomatoes gently skin side down and season with salt and pepper and drizzle over with a little extra virgin olive oil.
- Cook on medium heat for about 5 minutes to soften the skins
- At the end scatter over the torn basil leaves and set aside to assemble the tart
Assembling and Baking the Tart:
- Pre heat the oven to 220º C F
- Roll out the pastry on a floured board into a circle
- Line a pie dish with the pastry disc, draping it over the edge of the pie dish, pressing it down well all over and gently pressing out any air bubbles
- Using a fork, prick the pastry all over taking care not to go through the whole thickness.
- Trim the pastry around the pie plate
- Make a fluted edge around the top of the pan by pressing into the pastry with right index finger and while pushing down over it with the thumb and forefinger of the left hand. Then press the end of a teaspoon into each of the scallops as shown in the image
- Scatter the grated cheddar cheese over the pastry base
- Next place a layer of eggplant slices over the cheese
- Scatter the caramelised onion over the eggplant
- Spoon over the tomatoes and basil leaves
- Sprinkle the grated Parmesan cheese over the top of the tomatoes
- Distribute the strips of oven roasted capsicum over the top
- Brush over the pastry with milk or an egg wash
- Bake for 10-12 minutes until the pastry is lightly browned then lower the heat to 180º C F and bake for a further 20-25 minutes until the pastry is well browned.
- Check periodically to see that the crust is not burning. If browning too quickly, cover with foil and continue cooking
- When cooked, remove fthe tart from the from the oven and rest for 5-10 minutes before serving
- Serve with a green garden salad of mixed lettuce leaves and rocket
Growing your ingredients: