Thursday, September 22, 2011

Provencal Tart: Roasted Eggplant & Tomato



We're back from our wonderful trip.
I loved the food in sunny Provence. Everything was in season and local.

Provence is filled with tomatoes, good olives, tons of fragrant herbs, garlic and fresh fish. Very Mediterranean.

Eggplant is very popular here, and I loved all the beautiful dishes and stews that used aubergine. I loved it.

To keep summer going, I am using the last of the season's eggplants in my Tuesday tart and to keep me in the Provencal mood.

This is a simple tart using the last of my NJ produce and my basil plant.

*some notes: if you can, find eggplant, zucchini and tomatoes that are all equal in size so they are uniform and look nice together. (The original recipe does not use zucchini, but since I had some, why not throw it in too?).

**You could also prepare this like a tian, and skip the step of roasting the vegetables at a high temperature, but the garlic and the roasting gives the eggplant a fantastic taste, so if you have the time, I suggest roasting the vegetables first.

Provencal Tart w/ Roasted Eggplant & Tomato: (adapted from Once Upon a Tart)

1 recipe for 9" pie crust

2 Japanese or Italian eggplants, sliced into 1/4" slices
8 plum tomatoes, sliced into 1/4" slices
1 medium zucchini, sliced into 1/4" slices
1/4 cup basil leaves
1/4 cup grated Parmigiano Reggiano cheese
olive oil
2 cloves garlic, minced
kosher salt & black pepper
2 eggs
1/4 cup light cream

In a food processor, pulse the cheese and the basil together to form a light green color paste. Lay the cheese mixture on the bottom of the prepared pie shell and keep in the fridge until ready to fill.



Place the eggplant slices in a colander in the sink and sprinkle liberally with kosher salt. Let rest for 20 minutes so the moisture and bitterness gets out. Press down with a plate on top of the slices to drain out the liquid.

Place the drained eggplant along with the zucchini slices in a bowl and drizzle with some olive oil. Add the garlic to the bowl and season with pepper. Toss the vegetables so they are all coated with the garlic and oil.

On a parchment or silpat lined baking sheet (you will probably need 2 pans), lay out the eggplant and zucchini slices and roast in a 450F oven for 10-12 minutes. Be careful that they don't burn, you want them just to be cooked. Set aside to cool.



While the vegetables are roasting, slice the tomatoes and drain them on paper towels for 15 minutes.

Make the custard by whisking together the eggs and cream with a pinch of salt. Set aside.

Ok, now you are ready to assemble the tart! (That seemed like a lot of work, didn't it?).

In an overlapping pattern, lay a slice of eggplant, zucchini and tomato around the basil cheese mixture until the entire pie shell is covered.



Carefully pour the custard over the tart and lower the oven to 350F. Bake 35-40 minutes. Let cool before serving.



The perfect end to summer. I hate to see it go.

Enjoy!

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12 comments:

Bluebird NY said...

Welcome back!!! This is a lovley tart and a fantastic way to use the last of the summer's produce.

Ciao Chow Linda said...

Welcome home Stacey and Henry. Glad to have you back but I'll miss your Parisian posts. You don't miss a beat though, with this delicious tart. The basil/cheese on the bottom is a great idea.

Anonymous said...

Welcome home stacey, I really enjoyed your Paris/Provence trip! thank you for sharing it with us!
Hey, it's not a Tuesday, is this a Thursday tart?

The Japanese Redneck said...

I'm glad ya'll are home safe. What a wonderful trip.

Proud Italian Cook said...

Welcome back, looking forward to all your Parisian inspired posts just like this one!
What did you sneak in your luggage to take home??

StaceyEsq said...

Welcome home! Wish I was having a slice of that wonderful tart for lunch!

kat said...

Welcome back! Oh, man is that one gorgeous tart!

Lisa in Indianapolis said...

YummIE! Going to make it this week end. Where did the Summer go, Stacey? Thank you, to Henry and you for taking us along on your wonderful trip. Welcome home.

Joanne said...

Well...I suppose this beautiful recipe makes up for you going to Provence without me.

Oui Chef said...

Nice to know you made it home safely. I love the addition of a savory custard to this dish, sounds fab!

Taste of Beirut said...

Wonderful tarte! I love Provence and their foods!

Lisa in Indianapolis said...

Stacey ~ I made the tart for our dinner tonight and it was yummy. I added grated Guyere to the custard and some grated Parmesan to the top of the tart. The roasted veggies (zuccini, eggplant and 4 garlic cloves) were wonderful and you definitely must use the roasted veggies! My Mo loved it. Thank you, Stacey.