Ingredients
Check off ingredients as you go
Makes 1 large tart
- 1 sheet (250 g / 9 oz) pie dough or puff pastry
- 1 large eggplant (aubergine), peeled and cut into fairly thin slices
- 2 Tbsp olive oil
- 2 medium ripe tomatoes, thinly sliced
- 250 ml (1 cup) heavy cream
- 3 large eggs
- A few fresh basil leaves, finely chopped
- 1/2 ball mozzarella, sliced
- Salt, pepper
If this isn’t your first visit to Pita & Chocolat, you’ll have noticed that I really love quiches and savory tarts - do have a look through them for ideas :) .
Preheat the oven to 180°C (350°F). Peel the eggplant and cut it into thin slices. Drizzle a little olive oil over a baking sheet lined with parchment paper, then lay out the eggplant slices without overlapping them. Brush with a little olive oil and bake for about 25 minutes. The eggplant should be quite tender.
Roll out the dough in a tart pan, press the edges in well, prick it with a fork and blind bake for about 10 minutes in the hot oven (this step isn’t essential if your oven heats evenly from top and bottom, but I recommend it to be sure of a well-cooked, crisp crust underneath).
In a large bowl, beat the eggs, add the cream, season with salt and pepper, then add the basil, the thinly sliced tomatoes and the eggplant slices. Pour evenly over the pre-baked crust, arrange a few slices of mozzarella on top and bake in the middle of the oven for 30 minutes at 190°C (375°F).
Serve warm with a green salad.
For more quiche recipes:
Ricotta, zucchini and mushroom quiche
Click on the picture for the recipe
Fish and mushroom quiche
Click on the picture for the recipe
Fish and mushroom quiche
Click on the picture for the recipe
Goat cheese and honey quiche with onion chutney
Click on the picture for the recipe