A few weeks back we went to a house cooling party at Molly and David's to celebrate their newly installed A/C--are very exciting moment! Molly sent us away with the delicious eggplant tart she had prepared and which we enjoyed for several days after. The recipe comes from Deborah Madison’s Vegetarian Cooking for Everyone, a classic cookbook that I don't own, but from which I've copied many recipes. You will love this tart, I promise!Recipe: Roasted Eggplant Tart
Pastry:
1 cup + 2 Tbsp flour
1/4 tsp salt
1/2 cup butter, cut into small pieces
About 3 Tbsp cold water
Stir the flour and salt together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs. Don’t let it become completely smooth, though. Stir in enough water to pull the dough together. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.
Filling:
1 pound eggplant, any variety
3 Roma or plum tomatoes
2 eggs
1 cup half-and-half
Salt and freshly milled pepper
1/8 tsp grated nutmeg
1 Tbsp finely chopped fresh basil
several basil sprigs for garnish (preferably opal basil)
Make the tart dough, then roll it out and line a 9-inch tart pan. Set in the freezer to harden.
Puncture the eggplant in several places, then roast on a sheet pan in a 375-degree oven until it’s completely soft and collapsed, 30-40 minutes. Broil or grill the tomatoes until lightly charred. When cool enough to handle, remove the eggplant skins and puree the flesh with the whole tomatoes. Beat the eggs in a bowl, then stir in the eggplant puree and cream. Season with 1/2 tsp salt, ad little pepper, the nutmeg, and the chopped basil.
Preheat the oven to 400 degrees. Remove the tart shell from the freezer, set it on a sheet pan, and bake until lightly colored, about 25 minutes. Remove. Lower the temperature to 375. Add the filling to the shell and bake until set and a knife comes out clean, 23-30 minutes. Let rest for 10 minutes, then remove the rim, set the tart on a platter, and serve, garnished with sprigs of opal basil.