Baby Aubergine Tart
Ingredients
- 6 oz plain flour
- pinch of salt
- 2 1/2 oz butter diced
- 2 oz pack freshly grated parmesan cheese
- 1 medium size egg
- 8 3/4 oz pack baby aubergines cut in half
- 3 1/2 floz olive oil
- 3 cloves garlic crushed
- dash of Tabasco sauce
- 2 1/2 oz cherry tomatoes
- 2 oz black olives pitted
- 3 1/2 tsp pack fresh basil torn into pieces
- 6 3/4 floz double cream
- 4 small size eggs
- 2 oz pack freshly grated parmesan cheese
- salt and feshly ground black pepper
Instructions
- Place the flour and salt in a large mixing bowl. Add the butter and rub into the flour using the fingertips until the mixture resembles fine breadcrumbs.
- Stir in the cheese and egg, add enough cold water to bind the mixture to form a soft elastic dough.
- Knead the dough gently on a lightly floured surface and roll out to a circle large enough to line a 23 cm fluted flan tin.
- Press the pastry into the sides of the tin and trim the edges. Cover and chill the pastry for 20-30 minutes.
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Gently prick the pastry base with a fork and line with a circle of greasproof paper.
- Fill with baking beans or rice and place in the preheated oven for 10 minutes.
- Preheat the grill/broiler to a moderate heat.
- Meanwhile; To make the filling, baste the aubergines in the olive oil, garlic and Tabasco.
- Place under the grill/broiler and cook for 10 minutes, turning over at least once to ensure the cut side is a dark golden colour.
- Remove the greaseproof paper and baking beans from the pastry case.
- Return the pastry case to the oven and bake for a further 5-10 minutes.
- Arrange the aubergines, cherry tomatoes, olives and basil in the pastry case.
- Combine the cream with the eggs and cheese, season.
- Pour this mixture carefully into the pastry case leaving as much of the vegetables exposed as possible.
- Bake in the oven for 20-25 minutes until golden brown and set but still moist.
Calories: 458 kcal
Carbohydrates: 20 g
Protein: 12 g
Fat: 37g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 165 mg
Sodium: 452 mg
Potassium: 193 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 928 IU
Vitamin C: 3 mg
Calcium: 214 mg
Iron: 2 mg