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Categories:
shell eggplants olive oil salt tomatoes eggs egg yolks cream Light nutmeg basil loosely cheese guyere
Viewed: 35 - Published at: 4 years agoIngredients
- 9 inch pie shell (9 inch)
- 4 each japanese eggplants
- 13 cup olive oil
- 1 x salt and black pepper
- 3 each tomatoes
- 2 large eggs
- 1 each egg yolks
- 1 1/2 cups cream light, or half and half
- 1 x nutmeg
- 1/2 cup basil loosely packed, thinly sliced
- 1/2 cup cheese guyere or provolone, grated
Method
- 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 38 inch thick.
- Coat a baking sheet with a film of oil; then lay down the eggplant slices.
- Brush the surface generously with plenty of oil so the eggplant will not dry out; excess oil can always be blotted up later with paper towels.
- Season with salt and pepper and bake in a 450F-500F oven until the eggplant slices are lightly browned and tender, but not completely soft, about 10 minutes each side--they will bake further in the tart.
- Bring a pan of water to a boil, plunge in the tomatoes to a count of 10, and immediately remove them to a bowl of cold water to stop the cooking.
- When they have cooled, peel them, then slice off ends, pull out the pulp and seeds with your fingers, then slice them into rounds as thick as the eggplant.
- (If the tomatoes are large, then cut the slices in half.)
- Set the oven heat at 375F; beat the eggs and the egg yolk together then whisk in the light cream.
- Add 1/2 teaspoon salt, several grindings of black pepper, a few scrapings of nutmeg, and the basil.
- Scatter the cheese over the surface of the partially baked crust.
- Loosely layer the eggplant and tomatoes over the cheese; then pour the custard over all.
- Bake the tart until the custard is set and the surface is golden--about 35 to 40 minutes.
- Let it cool at least 10 minutes before serving.
- This tart would go nicely with a California pinot noir.
- Makes one 9-inch tart.
