Aubergine Tomato Tart Recipe

1. 1

   PREPARE THE TART DOUGH.

2. 2

   Partially prebake it and set it aside.

3. 3

   Preheat the oven to 450F.

4. 4

   Slice the aubergines into rounds or possibly diagonal pcs about 3/8-inch thick.

5. 5

   Coat a baking sheet with a film of oil; then lay down the aubergine slices.

6. 6

   Brush the surface generously with plenty of oil so the aubergine won't dry out; excess oil can always be blotted up later with paper towels.

7. 7

   Season with salt and pepper and bake in a 450F-to-500F oven till the aubergine slices are lightly browned and tender, but not completely soft, about 10 min each side-they will bake further in the tart.

8. 8

   Bring a pan of water to a boil, plunge in the tomatoes to a count of 10, and immediately remove them to a bowl of cool water to stop the cooking.

9. 9

   When they have cooled, peel them, then slice off ends, pull out the pulp and seeds with your fingers, then slice them into rounds as thick as the aubergine.

10. 10

    (If the tomatoes are large, then cut the slices in half.)

11. 11

    Set the oven heat at 375F; beat the Large eggs and the egg yolk together then whisk in the light cream.

12. 12

    Add in 1/2 tsp.

13. 13

    salt, several grindings of black pepper, a few scrapings of nutmeg, and the basil.

14. 14

    Scatter the cheese over the surface of the partially baked crust.

15. 15

    Loosely layer the aubergine and tomatoes over the cheese; then pour the custard over all.

16. 16

    Bake the tart till the custard is set and the surface is golden brown-about 35-to-40 min.

17. 17

    Let it cold at least 10 min before serving.

18. 18

    This tart would go nicely with a California pinot noir.

19. 19

    Makes one 9-inch tart.

* Per serving · 4 servings · Values may vary.