Smoky Eggplant Tart With Sundried Tomato, Chevre And Pine Nut Recipe

Name: Smoky Eggplant Tart With Sundried Tomato, Chevre And Pine Nut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart Shell for 9 x 1 1/2 inch metal false-bottom cake or tart pan; Use this or your favorite whole wheat pie crust recipe:; Smoked Eggplant, Chevre, Sundried Tomato Pine Nut filling; 1.3 lb. dark purple eggplant; 1/4 cup minced roasted red pepper; 1 Tablespoon basil puree; 3 ounces mild creamy chevre, room temp, mashed with fork; 1 Tablespoon ground Parmesan; 1/8 cup sundried tomato puree made from poached Italian, not CA., sundried tomatoes; 3.5 ounces tomato paste; 1 1/2 Tablespoons toasted pine nuts; 5 large eggs,whisked; 2 cups heavy cream; 1/2 cup whole milk; Kosher Salt and fresh coarsely ground pepper

Servings: persons

Tart Shell for 9 x 1 1/2 inch metal false-bottom cake or tart pan
Use this or your favorite whole wheat pie crust recipe:
Smoked Eggplant, Chevre, Sundried Tomato Pine Nut filling
1.3 lb. dark purple eggplant
1/4 cup minced roasted red pepper
1 Tablespoon basil puree
3 ounces mild creamy chevre, room temp, mashed with fork
1 Tablespoon ground Parmesan
1/8 cup sundried tomato puree made from poached Italian, not CA., sundried tomatoes
3.5 ounces tomato paste
1 1/2 Tablespoons toasted pine nuts
5 large eggs,whisked
2 cups heavy cream
1/2 cup whole milk
Kosher Salt and fresh coarsely ground pepper

1
["Roll out dough to 1/8 inch thick, a circle big enough to overhang the sides of the pan. Crimp the edge. Pre-bake/blind bake crust . Cool to room temp.", "With a sharp knife tip or skewer, poke a few vent holes in the eggplant. Place it directly over a gas flame (or under a broiler)
2
, turning it after a side has blackened, until the eggplant is black all over. Bake in 400 degrees F oven til soft and collapses when pressed.Set aside. Roast red pepper over direct flame, turning til blackened all over.Put into a paper or plastic bag for at least 15 minutes, then peel under lightly running water. Mince. Slit the eggplant from top to bottom, open up, and scoop out flesh.Place flesh in bowl. Mash with fork.", "Add basil through paste, combining thoroughly with a fork. Add pine nuts and minced red pepper. Taste and adjust seasoning.
3
Remove 1 cup for tart filling. Remainder can be used for a second tart or broiled panini or filo triangles or soup (add chicken stock.)", "Whisk thoroughly eggs , cream and milk, S&P. Whisk into 1 cup smoked eggplant mixture. Pour into pre-baked crust. Bake 350 degrees F ~30 minutes til set and poked skewer comes out clean. Let cool; serve at room temp."]

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Tart Shell for 9 x 1 1/2 inch metal false-bottom cake or tart pan, Use this or your favorite whole wheat pie crust recipe:, Smoked Eggplant, Chevre, Sundried Tomato Pine Nut filling, 1.3 lb. dark purple eggplant, and more.

Yes, Smoky Eggplant Tart With Sundried Tomato, Chevre And Pine Nut 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.

Smoky Eggplant Tart With Sundried Tomato, Chevre And Pine Nut

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