Baby Aubergine Tart Recipe

Name: Baby Aubergine Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 gm Plain flour, (6oz); 1 pch Salt; 75 gm Butter, diced (3oz); 1 x 60 grams pac freshly grated parmesan cheese; 1 med Size egg; 1 x 250 gram pac baby aubergines, cut in half; 90 ml Extra virgin olive oil, (3floz); 3 x Cloves garlic, crushed; 1 dsh Tabasco sauce; 75 gm Cherry tomatoes, (3oz); 50 gm Black olives, pitted (2oz); 1 x 15 grams pac fresh basil, torn into pcs; 200 ml Double cream, (7floz); 4 sm Size Large eggs; 1 x 60 grams pac freshly grated parmesan cheese Salt and feshly grnd black pepper

Servings: persons

175 gm Plain flour, (6oz)
1 pch Salt
75 gm Butter, diced (3oz)
1 x 60 grams pac freshly grated parmesan cheese
1 med Size egg
1 x 250 gram pac baby aubergines, cut in half
90 ml Extra virgin olive oil, (3floz)
3 x Cloves garlic, crushed
1 dsh Tabasco sauce
75 gm Cherry tomatoes, (3oz)
50 gm Black olives, pitted (2oz)
1 x 15 grams pac fresh basil, torn into pcs
200 ml Double cream, (7floz)
4 sm Size Large eggs
1 x 60 grams pac freshly grated parmesan cheese Salt and feshly grnd black pepper

1
Place the flour and salt in a large mixing bowl.
2
Add in the butter and rub into the flour using the fingertips till the mix resembles fine breadcrumbs.
3
Stir in the cheese and egg, add in sufficient cool water to bind the mix to create a soft elastic dough.
4
Knead the dough gently on a lightly floured surface and roll out to a circle large sufficient to line a 23cm (9 inch) fluted flan tin.
5
Press the pastry into the sides of the tin and trim the edges.
6
Cover and refrigeratethe pastry for 20-30 min.
7
Preheat the oven to 200 C, 400 F, Gas Mark 6.
8
Gently prick the pastry base with a fork and line with a circle of greasproof paper.
9
Fill with baking beans or possibly rice and place in the preheated oven for 10 min.
10
Preheat the grill to a moderate heat.
11
Meanwhile;to make the filling, baste the aubergines in the extra virgin olive oil, garlic and Tabasco.
12
Place under the grill and cook for 10 min, turning over at least once to ensure the cut side is a dark golden brown colour.
13
Remove the greaseproof paper and baking beans from the pastry case.
14
Return the pastry case to the oven and bake for a further 5-10 min.
15
Arrange the aubergines, cherry tomatoes, olives and basil in the pastry case.
16
Combine the cream with the Large eggs and cheese, season.
17
Pour this mix carefully into the pastry case, leaving as much of the vegetables exposed as possible.
18
Bake in the oven for 20-25 min till golden and set but still moist.
19
NOTES : A cheese based pastry tart with fresh flavours of roasted aubergine, cherry tomatoes, olives and basil.

30589

kcal

Calories

1630

Fat

3449

Carbs

517

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 175 gm Plain flour, (6oz), 1 pch Salt, 75 gm Butter, diced (3oz), 1 x 60 grams pac freshly grated parmesan cheese, and more.

Yes, Baby Aubergine Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!