Eggplant Tomato Tart

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Servings: 6 Difficulty: Advanced
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A savory, rustic tart featuring roasted eggplant and fresh tomatoes in a creamy custard crust.
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This savory Eggplant Tomato Tart is a delightful blend of earthy roasted vegetables and rich, creamy custard. The base consists of a buttery tart dough, pre-baked to ensure a crisp texture that contrasts beautifully with the tender eggplant slices and juicy tomato rounds. The filling is a smooth mixture of eggs, cream, and fresh basil, seasoned with nutmeg and black pepper for warmth and depth. Grated cheese adds a subtle sharpness that cuts through the richness. Perfect for a light lunch, a sophisticated appetizer, or a unique side dish for dinner parties, this tart showcases the simple elegance of seasonal produce. It&# 226;€™s an elegant yet approachable dish that brings a touch of rustic charm to any table.

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Eggplant Tomato Tart

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 263.1

Description

This savory Eggplant Tomato Tart is a delightful blend of earthy roasted vegetables and rich, creamy custard. The base consists of a buttery tart dough, pre-baked to ensure a crisp texture that contrasts beautifully with the tender eggplant slices and juicy tomato rounds. The filling is a smooth mixture of eggs, cream, and fresh basil, seasoned with nutmeg and black pepper for warmth and depth. Grated cheese adds a subtle sharpness that cuts through the richness. Perfect for a light lunch, a sophisticated appetizer, or a unique side dish for dinner parties, this tart showcases the simple elegance of seasonal produce. It&# 226;€™s an elegant yet approachable dish that brings a touch of rustic charm to any table.

Ingredients

Directions

  1. Preheat the oven to 450°F (230°C).
  2. Prepare the tart dough and press it into a 9-inch tart pan.
  3. Partially prebake the tart crust according to package or recipe instructions, then set aside to cool slightly.
  4. Slice the eggplants into rounds or diagonal pieces about 3/8-inch thick.
  5. Coat a baking sheet with a thin film of olive oil and lay down the eggplant slices in a single layer.
  6. Brush the eggplant slices generously with olive oil to prevent drying.
  7. Season the eggplant with salt and pepper.
  8. Bake the eggplant slices for about 10 minutes per side until lightly browned and tender but not completely soft.
  9. Reduce oven temperature to 375°F (190°C).
  10. Bring a pot of water to a boil. Plunge tomatoes in for 10 seconds, then immediately transfer to a bowl of ice water.
  11. Peel the tomatoes, remove the seeds and pulp, and slice into rounds matching the thickness of the eggplant.
  12. In a bowl, beat together eggs, egg yolk, and cream until smooth.
  13. Stir in salt, black pepper, nutmeg, and chopped basil.
  14. Scatter grated cheese over the surface of the prebaked tart crust.
  15. Loosely layer the roasted eggplant and prepared tomato slices over the cheese.
  16. Pour the egg and cream mixture evenly over the vegetables.
  17. Bake the tart for 35 to 40 minutes until the custard is set and the top is golden brown.
  18. Let the tart cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 263.1kcal
% Daily Value *
Total Fat 20.6g32%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 145.0mg7%
Total Carbohydrate 17.4g6%
Dietary Fiber 3.5g15%
Sugars 4.0g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, tomato, tart, custard, basil, cheese, savory, baking, appetizer, vegetarian, rustic, summer, brunch, dinner, roasted
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