Eggplant Tart With Tomatoes And Goat Cheese

• Vegetarian

• Produce

  • 1 Basil
  • 2 Eggplant, large
  • 3 Tomatoes

• Baking & Spices

  • 130 g Bob's red mill all-purpose flour
  • 1 pinch Salt
  • 1 Salt + pepper

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 75 g Butter, unsalted
  • 2 oz Goat cheese
  • 3/4 cup Parmesan cheese, grated

Found on lavenderandmacarons.com

Description

Ingredients

• 2 large eggplant
• 3 tomatoes, thinly sliced
• ¾ cup grated Parmesan cheese
• 2-3 oz goat cheese crumbled
• ¼ cup pine nuts
• basil (optional)
• salt pepper
• 130 grams all-purpose flour Bob’s Red Mill (about 1 cup)
• 75 grams cold unsalted butter, cut in ⅛-inch pieces
• 2 tablespoons ice water
• a pinch of salt

Directions

• In a bowl of standing mixer, add shortcrust ingredients and process until the mixture resembles coarse crumbs, about 10 seconds. While mixer is still running add water and pulse for 5-6 times until soft dough starts to form and pulls away from the sides of the bowl.
• On a lightly floured surface, roll out the dough to an 11-inch circle and press it into 9-inch tart pan with a removable bottom. Refrigerate for 30 minutes.
• Preheat the oven to 375 F.
• Meanwhile, cut a middle portion of eggplant and cut crosswise into ¼-inch-thick slices. (You will have 2 thickest pieces of eggplant remain unused)
• Place eggplant slices on a parchment lined baking pan, sprinkle with salt and pepper and brush both sides with olive oil.
• Bake eggplant in a preheated oven for 15-20 minutes. Remove from the oven and set aside.
• Remove pastry from refrigerator, line it with parchment paper and fill with pie wights (dried beans will do).
• Prebake the crust until golden brown, for 8 to 10 minutes.
• Sprinkle the bottom of the prebaked crust with grated Parmesan cheese and evenly scatter goat cheese over the tart. Layer eggplant slices interchanging with tomato slices. Season with salt and pepper, drizzle with olive oil and sprinkle with pine nuts.
• Bake in the preheated oven for 20-25 minutes until tomatoes appear soft.
• Garnish with basil leaves and serve warm!