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1
Place eggplant in a nonreactive bowl.
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2
Toss with 1 teaspoon of salt and allow to sit for 20 minutes.
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3
Remove to a clean kitchen towel and tightly twist to squeeze out all moisture.
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4
Set aside.
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5
Heat 2 tablespoons of oil in a medium saute pan over medium heat.
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6
Add the eggplant and shallots and saute for about 6 minutes, or until very tender.
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7
Remove from heat and set aside.
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8
Peel potatoes.
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9
Using a hand grater or mandoline, shred potatoes into a clean kitchen towel.
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10
Tightly twist to squeeze out as much moisture as possible.
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11
Preheat oven to 375F.
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12
Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat.
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13
Using a spatula, evenly press half of the potatoes into the pan.
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14
Season to taste with salt and pepper.
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15
Spread the reserved eggplant over the top.
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16
Pat remaining potatoes evenly over the eggplant.
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17
Again, season to taste with salt and pepper.
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18
Cook for about 10 minutes, or until bottom is golden.
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19
Carefully turn and dab the crust with bits of butter.
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20
Cook for about 5 minutes, or until bottom begins to crisp.
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21
Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp.
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22
Remove from oven and allow to rest for 5 minutes.
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23
Using a sharp serrated knife, cut into 6 wedges and serve immediately.
