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 :