Tomato And Aubergine Tart Recipe

This recipe for tomato and aubergine tart comes from the collection of recipes we learnt to cook at Trinity Lodge.  My mom and I went to spend a weekend cooking in Darling and I have had the recipes stashed away to try soon. Thankfully my own challenges are forcing me to make these lovely recipes I have been saving. This tart is really tasty! I try and grow my own tomatoes as they are so easy to grow and even easier to harvest.

Tomato And Aubergine Tart
Tomato And Aubergine Tart
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Tomato and Aubergine Tart

All Rights Reserved: an original recipe from Lavender and Lime


  • 1 cheese pastry tart case precooked
  • 1 medium sized aubergine
  • olive oil for brushing
  • Parmesan for grating
  • salt and freshly ground black pepper
  • small handful basil leaves
  • 100 g rosa tomatoes cut in half
  • 250 mls crème fraîche
  • 2 eggs lightly beaten


  • Preheat the oven to 180° Celsius
  • slice the aubergines and brush immediately with olive oil
  • cook in a griddle pan
  • place the cooked aubergines in the precooked tart case
  • sprinkle with the Parmesan
  • season with salt and pepper
  • add the basil leaves
  • layer on the tomatoes
  • whisk together the crème fraîche and the eggs and carefully pour over the filling
  • bake for 25 minutes until set and golden

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