Eggplant tomato tart

6 servings

Ingredients

Quantity Ingredient
1 Recipe tart dough
4 Japanese eggplants
⅓ cup Olive oil
Salt
Pepper
3 Tomatoes
2 Whole eggs
1 Egg yolk
1½ cup Light cream or
Half-and-half
Nutmeg
½ cup Basil leaves -- loosely
Packed
Thinly sliced
½ cup Guyere or Provolone --
Grated

Directions

PREPARE THE TART DOUGH. Partially prebake it and set it aside.

Preheat the oven to 450F. Slice the eggplants into rounds or diagonal pieces about ⅜-inch thick. Coat a baking sheet with a film of oil; then lay down the eggplant slices. Brush the surface DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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