Smooth Roasted Eggplant and Tomato Tart


by: Carolina Girl

I might start this meal with a zucchini and basil soup, include a salad on the plate, and end with a platter of fresh figs and raspberries, possibly accompanied by a Muscat sabayon. A Rhone-style rose from California's south-central coast, such as an Ojai Vin Gris, would be good with all the elements in these tarts.


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serves: 4

1 9-inch tart shell

2 medium eggplants (about 1 pound each)

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

1/2 cup half-and-half, cream, or creme fraiche

3-4 ounces crumbled goat cheese

2 cups mixed small tomatoes, halved crosswise

olive oil for drizzling

Nutrition Facts
Smooth Roasted Eggplant and Tomato Tart

Servings Per Recipe: 4

Amount per Serving

Calories: 457

  • Total Fat: 16.9 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 74.4 mg
  • Sodium: 328.9 mg
  • Total Carbs: 66 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 10.9 g
  • Protein: 14.3 g

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1.  Preheat the oven to 425°F. Make and prebake the tart shell. Reduce the heat to 400°F.

2.  Pierce the eggplants in several places, then put them on a sheet pan and bake until they're collapsed, about 40 minutes, or roast them over hot coals until collapsed. Set them in a colander for 15 minutes to drain, then scrape the flesh out of the skin, put it in a bowl, and mash coarsely with 1/2 teaspoon salt. Add the basil and olives and season with pepper. Beat the egg with the half-and-half and goat cheese and whisk it into the eggplant.

3.  Pour the custard into the tart shell. Cover with tomatoes, cut sides up. Drizzle with olive oil and bake until the custard is set, about 30 minutes. Sliver the reserved basil leaves and scatter them over the hot surface. Let the tart cool for at least 15 minutes or serve at room temperature.

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