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1
PREPARE THE TART DOUGH.
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2
Partially prebake it and set it aside.
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3
Preheat the oven to 450F.
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4
Slice the eggplants into rounds or diagonal pieces about 38 inch thick.
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5
Coat a baking sheet with a film of oil; then lay down the eggplant slices.
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6
Brush the surface generously with plenty of oil so the eggplant will not dry out; excess oil can always be blotted up later with paper towels.
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7
Season with salt and pepper and bake in a 450F-500F oven until the eggplant slices are lightly browned and tender, but not completely soft, about 10 minutes each side--they will bake further in the tart.
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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 cold water to stop the cooking.
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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 eggplant.
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10
(If the tomatoes are large, then cut the slices in half.)
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11
Set the oven heat at 375F; beat the eggs and the egg yolk together then whisk in the light cream.
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12
Add 1/2 teaspoon salt, several grindings of black pepper, a few scrapings of nutmeg, and the basil.
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13
Scatter the cheese over the surface of the partially baked crust.
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14
Loosely layer the eggplant and tomatoes over the cheese; then pour the custard over all.
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15
Bake the tart until the custard is set and the surface is golden--about 35 to 40 minutes.
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16
Let it cool at least 10 minutes before serving.
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17
This tart would go nicely with a California pinot noir.
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18
Makes one 9-inch tart.
