VCE: Roasted Eggplant And Tomato Tart

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* Exported from MasterCook *

 

Roasted Eggplant And Tomato Tart

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 490

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tart Pastry

(see separate recipes)

1 pound eggplant -- any variety

3 Roma or plum tomatoes

2 eggs

1 cup half-and-half

Salt and freshly milled pepper

1/8 teaspoon grated nutmeg

1 tablespoon finely chopped basil

Several basil sprigs -- for garnish

preferably opal basil

 

MAKES ONE 9-INCH TART

 

The somewhat dull color of this tart makes it hard to imagine the fullness

of its flavor. Some sprigs of opal basil help set it off to best

advantage. The eggplant and tomatoes can be roasted well in advance of baking

 

Make the tart dough, then roll it out and line a 9-inch tart pan. Set in

the freezer to harden.

 

Puncture the eggplant in several places, then roast on a sheet pan in a

375F oven until it's completely soft and collapsed, 30 to 40

minutes. Broil or grill the tomatoes until lightly charred. When cool

enough to handle, remove the eggplant skins and puree the flesh with the

whole tomatoes. Beat the eggs in a bowl, then stir in the eggplant puree

and cream. Season with 1/2 teaspoon salt, a little pepper, the nutmeg, and

the chopped basil.

 

Preheat the oven to 400F. Remove the tart shell from the freezer, set it

on a sheet pan, and bake until lightly colored, about 25

minutes. Remove. Add the filling to the shell and bake until set and a

knife comes out clean, 25 to 30 minutes. Let rest for 10 minutes, then

remove the rim, set the tart on a platter, and serve, garnished with sprigs

of opal basil.

 

 

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