Eggplant Tomato Tart Recipe

Name: Eggplant Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 inch pie shell (9 inch); 4 each japanese eggplants; ⅓ cup olive oil; 1 x salt and black pepper; 3 each tomatoes; 2 large eggs; 1 each egg yolks; 1 1/2 cups cream light, or half and half; 1 x nutmeg; 1/2 cup basil loosely packed, thinly sliced; 1/2 cup cheese guyere or provolone, grated

Servings: persons

1
PREPARE THE TART DOUGH.
2
Partially prebake it and set it aside.
3
Preheat the oven to 450F.
4
Slice the eggplants into rounds or diagonal pieces about 38 inch thick.
5
Coat a baking sheet with a film of oil; then lay down the eggplant slices.
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.
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.
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.
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.
10
(If the tomatoes are large, then cut the slices in half.)
11
Set the oven heat at 375F; beat the eggs and the egg yolk together then whisk in the light cream.
12
Add 1/2 teaspoon salt, several grindings of black pepper, a few scrapings of nutmeg, and the basil.
13
Scatter the cheese over the surface of the partially baked crust.
14
Loosely layer the eggplant and tomatoes over the cheese; then pour the custard over all.
15
Bake the tart until the custard is set and the surface is golden--about 35 to 40 minutes.
16
Let it cool at least 10 minutes before serving.
17
This tart would go nicely with a California pinot noir.
18
Makes one 9-inch tart.

511

kcal

Calories

Fat

Carbs

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

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 11 ingredients. The key ingredients include: 9 inch pie shell (9 inch), 4 each japanese eggplants, ⅓ cup olive oil, 1 x salt and black pepper, and more.

Yes, Eggplant Tomato Tart 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!

Eggplant Tomato Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions