Spring is all about freshness… Even when it comes to food! That’s why, Michele from Cuisine D’amour, decided to share with us her “Spring on a plate” tart.
- Puff pastry (Pâte feuilletée) for a 25 cm diameter tart
- 1/4 cup olive oil
- 1/4 cup basil leaves
- 3 garlic cloves
- 1/3 cup grated Parmesan cheese
- 1/3 cup mozzarella cheese
- ~500 g tomatoes
- ~500 g eggplant
To make the sauce: Blend basil, olive oil, salt and garlic together (or use a pesto).
Thinly slice eggplants and tomatoes, season with salt and set aside. Damp dry the eggplants with a towel.
Brush tart shell lightly with basil-garlic oil and sprinkle on all of the cheeses.
Starting on the outside edge, layer the eggplants and tomatoes alternately in a circular pattern. Be sure to tightly layer them against each other (as they will shrink once baked).
Try to leave the bigger slices for the outside and small slices for the inner circles. Continue until the entire tart shell is filled.
Brush vegetables generously with the basil-garlic oil and season with salt and pepper.
Bake at 205 degrees C for 30-45 minutes or until the tomatoes and eggplants are soft and lightly dried.
Place under the broil for about 3 minutes to finish! Watch carefully during this step to avoid burning the crust.
Serve warm or at room temperature.