Rustic Eggplant and Tomato Tart
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For this tart, use 2 pounds narrow Japanese or Italian eggplants, a few tablespoons olive oil, and an additional 1/2 cup half-and-half. Preheat the broiler. Brush a sheet pan lightly with olive oil.
ingredients
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serves: 4
1 9-inch tart shell
2 pounds narrow Japanese or Italian eggplants
sea salt and freshly ground pepper
1 tablespoon (heaping) finely slivered basil leaves, plus a few leaves for garnish
2 tablespoons (heaping) pitted Nicoise olives, finely chopped
1 egg
1 cup half-and-half, cream, or creme fraiche
3-4 ounces crumbled goat cheese
2 cups mixed small tomatoes, halved crosswise
(few tablespoons) olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 496
- Total Fat: 20.3 g
- Saturated Fat: 10.9 g
- Trans Fat: 0 g
- Cholesterol: 85.6 mg
- Sodium: 341.3 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 9.7 g
- Sugars: 10.9 g
- Protein: 15.2 g
preparation
1. Remove strips of the eggplant skin, leaving a few thin bands. Slice diagonally about 3/8 inch thick and toss with 2 to 3 tablespoons olive oil. Place them on the oiled sheet pan in a single layer and broil until golden, 10 to 15 minutes if your broiler is hot. Turn and cook the second side, about 10 minutes. Transfer those that finish first to a bowl. When all are done, season with a few pinches of salt and some pepper.
2. Beat the egg in a small bowl with the half-and-half and goat cheese, leaving the cheese a little chunky.
3. Add the olives, basil, and most of the tomatoes to the eggplant and toss together. Put them in the tart shell and pour the custard over all. Tuck the remaining tomatoes here and there where they can be seen and bake until the custard is set, about 35 minutes. Serve warm or tepid.
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