This unassuming tomato and eggplant tart captures the home-grown taste of a summer garden. For a kaleidoscope of pattern, color, and texture, try using a variety of heirloom and cherry tomatoes.
For the Aubergine Topping:
2 cups ¼-inch-thick sliced French aubergine or Japanese eggplant
1 tablespoon extra-virgin olive oil
½ teaspoon salt
2 tablespoon buttermilk
¼ cup all-purpose flour
For the Ricotta Cheese Filling:
½ cup whole milk ricotta cheese
1 tablespoon chopped sun-dried tomatoes
¼ cup basil chiffonade
¼ teaspoon minced fresh garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup finely grated Parmesan cheese
For Assembling the Tart:
1 pound puff pastry
2 Roma tomatoes, sliced ¼ inch thick
16 yellow cherry tomatoes, halved
To Prepare the Aubergine Topping:
In a mixing bowl, toss together eggplant, olive oil, and salt. Add buttermilk and toss again, making sure the eggplant is well coated. Place flour on a plate, and dredge the eggplant slices in the flour. Quickly fry the slices just until golden brown. Place the fried eggplant on a paper towel lined plate and set aside.
To Make the Ricotta Cheese Filling:
In another mixing bowl, combine ricotta cheese, egg, sun-dried tomatoes, and basil. Season the mixture with garlic, salt, and pepper. Add Parmesan cheese. Stir together.
To Assemble the Tart:
On a lightly floured sheet of parchment paper, roll puff pastry to create a 9-inch by 14-inch rectangle. Roll edge back over itself ½-inch and crimp edge around all four sides. Transfer the puff pastry rectangle and parchment to a half-sheet baking pan. Spread filling on top of puff pastry in an even layer. Arrange the fried eggplant slices interspersed with the tomatoes over the top of the filling to form a beautiful mosaic pattern. Place prepared tart in the refrigerator to chill.
Heat oven to 400°F. When the oven is ready, bake the tart for 35 to 40 minutes until puff pastry is crisp and golden brown in color. Slice and serve warm as an appetizer or accompaniment to a salad or main dish.
Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock
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