Recipe For Tomato And Aubergine Tart

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

Tomato and Aubergine Tart
 
Ingredients
  • 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
  • 100g rosa tomatoes cut in half
  • 250mls crème fraîche
  • 2 eggs, lightly beaten
Method
  1. preheat the oven to 180? Celsius
  2. slice the aubergines and brush immediately with olive oil
  3. cook in a griddle pan
  4. place the cooked aubergines in the precooked tart case
  5. sprinkle with the Parmesan
  6. season with salt and pepper
  7. add the basil leaves
  8. layer on the tomatoes
  9. whisk together the crème fraîche and the eggs and carefully pour over the filling
  10. bake for 25 minutes until set and golden

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0 thoughts on “Recipe For Tomato And Aubergine Tart

  1. Like Cindy, I’m also a huge fan of aubergines, so this one goes onto my looooooooooong list of recipes to try.

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    1. we had it cold for lunch for the next couple of days so it will be a repeat recipe with me for sure!

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  2. this sounds delicious – that pastry sounds lovely, remember the link 🙂

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    1. thanks! I have a mind like a sieve at the moment! Must be the cold 🙂

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  3. I love aubergines in any form! This looks scrumpy.
    (You forgot to put the link to the pastry case in)

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    1. thanks for the reminder! I am going to try and make baba ganoush with my left over aubergines 🙂

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