
Rustic Eggplant and Tomato Tart

by:




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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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

comments