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| Eggplant Tart |
| DOWNLOAD RECIPE |
| Recipe Modified From Frog Commissary Eggplant Pepperoni Tart. |
| Crust |
- 1 ¾ Cups Organic White Flour Germ Restored
- ¾ Tsp Salt
- ½ Tsp Organic Sugar
- 9 TB Cold Unsalted Butter
- ¼ Cup Ice Water
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| Filling |
- 1/3 Cup Olive Oil
- 10 Cups Peeled, Diced Organic Eggplant -- about 2-1/2 pounds
- 3 TB Minced Garlic
- 2 Organic Tomatoes - sliced
- ¾ Tsp Crumbled Dried Rosemary
- 1 Tsp Dried Thyme
- 1 Tsp Salt
- ½ Tsp Pepper
- 1 Pound Fresh Mozzarella
- ½ Pound IL Pastore Cheese Coarsely grated
- ¼ Pound Locatelli Cheese Grated
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CRUST: Preheat oven to 375; Pulse flour, salt, sugar, butter, and shortening
in a food processor. Start and stop the machine until the mixture
is crumbly. Add the ice water and pulse briefly until the mixture begins
to pull away from the sides and form a ball. Let the dough rest 1/2
hour at room temperature. On lightly floured surface, roll dough for an
11" tart shell. Ease it into the pan and trim the edges. Prick the dough
all over with a fork, then line with parchment or foil and fill with dried
beans or rice. Bake for 8 minutes, remove liner with its filling and bake
the shell for 7 minutes more or until lightly browned. Cool to room
temperature.
FILLING: Heat the olive oil in a large skilllet. Add the eggplant, garlic, and herbs;
Sauté the eggplant over medium low heat about 15 minutes or until tender;
season with the salt and pepper; preheat the oven to 375 degrees; spread the
sautéed eggplant in the pre-baked tart shell. Bake for 15 minutes. Sprinkle on
the cheeses. Bake 10-15 minutes more until the cheese is bubbly. Let sit 5
minutes before slicing. |
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