Eggplant and Tomato Tart

Over the weekend, a great deal of fooding occurred.

I made six tarts (four pictured here): zucchini tart, leek and fennel tart, mushroom tart, and eggplant and tomato tart, as well as greens and feta casserole, bulgur wheat salad, and edamame salad.

Notice the eggplant?

Unfortunately, because making pretty much anything other than garnished mediterranean side salads is not my forte, I messed up a bit on the tart crust. I was trying to make the eggplant tart vegan, so I used olive oil instead of butter according to this recipe, but the crust wouldn't hold together and I ended up having to roll it with a glass over the pan, then mash the edges into a low wall. And it also didn't help that I misread the salt quantity and the crust was about as inedible as the ocean.

So that particular tart wasn't the greatest success. But since the crust (and not the eggplant) was its fatal flaw, I figured I would share the process anyhow. You can substitute your favorite tart crust recipe -- just be sure to pre-bake the crust, since this tart has no custard and therefore doesn't need to bake long.

Ingredients
Tart dough for a 9 or 11-inch tart pan, rolled square on a baking sheet with edges folded over to form crust, then pre-baked according to recipe
1 medium/large eggplant, cut in 1/2 inch rounds
4 medium tomatoes, cut in thin rounds
1/2 cup ajvar (red pepper spread)
fresh basil

First coat the eggplant slices generously in olive oil and roast in the oven (350 degrees will do) until soft, but still structurally intact. Sprinkle slices with salt after they are done.

Meanwhile, do stuff to your dough according to whatever recipe you use.

After tart shell has pre-baked, spread the bottom with ajvar. 

Layer with fresh basil leaves.

Then layer eggplant and tomato slices in whatever manner you find aesthetically pleasing.

This is not an eggplant tart. But it exemplifies just how fun it is to layer slices of things on top of other slices of things.

Bake at 400 degrees until tomatoes are slightly shriveled and lightly browned, about 20 minutes.

You can sprinkle fresh basil and ground pepper on top if you wish.

So apart from the horrific crust on my tart, the general idea was successful. The moisture from the tomatoes keeps the eggplant soft and prevents the tart from becoming too dry.

And with this, tart-week is concluded. (With the exception of the two leftover tarts in my fridge, which I must to give away so as not to consume my weight in butter.)