Aubergine tart with goat cheese

I love aubergine! In stews, ratatouille, soup or in a curry, I really enjoy cooking with this vegetable. It's also nice to fill a tart with fried aubergine, like in this recipe. Serve it with a fresh salad, such as cucumber with good quality olives and some fresh lemon zest.

For 3 to 4 people

Ingredients:

2 aubergines

2 tomatoes

olive oil

1 heaped teaspoon of Provençal herbs

½ teaspoon cumin

3 eggs

100 dl double cream or light cream

100 grams soft goat cheese

Salt and pepper

A few sprigs of basil

For the pastry:

125 grams flour

65 grams butter

¼ teaspoon salt

¼ teaspoon sugar

1 egg

Optional very small amount of water

Preheat the oven to 160 degrees

Make the pastry by mixing all the ingredients in a food processor until a firm dough forms. Roll out into a sheet for a greased baking dish, covering up to ¾ of the height. Bake the pastry blind (with baking paper on the dough and a layer of raw lentils, chickpeas or beans on top) for 20 minutes. Remove the filling and bake for another 5 minutes until the pastry is nicely light brown and almost cooked.

Then increase the oven to 180 degrees

Meanwhile, wash the aubergines and cut them into diagonal elongated cubes or another fun shape.

Add oil to the pan and fry the aubergines over medium heat until lightly browned and soft, about 15 minutes. Add a heaped teaspoon of Provençal herbs and ¼ teaspoon of cumin halfway through and season with salt and pepper.

Wash and slice the tomatoes

Spread the aubergine over the pastry base and place the tomato slices on top. Beat the eggs with the cream and some pepper and salt and pour it over. Crumble the cheese on top and place in the oven for 25/30 minutes, until the top is nicely brown and the filling feels firm.

Garnish with basil leaves.

By: Marleen

Categories: Kitchen secrets