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

Tomato and Aubergine Tart

Author: 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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