Roasted Eggplant Tomato Tart With Basil And Goat Cheese Recipes

ROASTED EGGPLANT AND TOMATO TART

Steps:

• InstructionsIf salting the eggplant: Cut the eggplant into rounds, approximately 1/3-inch thick. Arrange a layer in a large colander and sprinkle lightly with salt. Repeat layering and salting until all the rounds have been salted. Let them rest for 30 minutes to an hour. Then rinse the slices and pat dry, removing as much water as possible. Make the crust: In a large bowl, add the flour. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Drizzle the water over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed. On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4″ thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour. Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12″ circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9 or 10″ tart pan or pie plate, fit it into the corners, and trim it to a 1″ overhang. Fold the overhang into the pan, pressing to adhere so that the sides are double-thickness. Trim away any excess dough, and prick the crust all over with a fork. Chill the crust for 20 minutes. While the crust chills, prepare the eggplant: Position a rack in the upper third of the oven and preheat to 450ºF. Toss the eggplant slices with the garlic and olive oil, and spread on a lightly oiled sheet pan. Bake until the eggplant begins to brown, 10-15 minutes, flipping the slices if they are browning on the bottom but not the top. Remove and let cool. Pre-bake the crust: Position a rack in the bottom third of the oven, and reduce the oven temperature to 400ºF. Place the crust on a rimmed baking sheet. Line the crust with a piece of parchment paper or foil, and fill with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust. Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment. Remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer. Reduce the oven temperature to 350ºF. Assemble the tart: Cover the bottom of the par-baked crust with the parmesan, then crumble the goat cheese over, and top with an even layer of slivered basil. Layer the eggplant and tomato slices-alternating between eggplant and tomato-in concentric circles, beginning with the outside and working inward. Use small pieces to fill in any gaps, so that the crust is completely covered. Make the custard and bake the tart: In a measuring cup, whisk the eggs to break up the yolks, then whisk in the cream, salt, and a good grinding of black pepper. Pour the custard over the vegetables. Carefully transfer the tart to the oven and bake until the custard is set, firm to the touch, and doesn't jiggle when you give it a shake, about 1 hour 10 minutes. Remove from the oven and let cool to warm on a wire rack. Garnish with basil leaves. Serve the tart warm. Leftovers will keep well for up to 3 days-re-heat before serving.

ROASTED EGGPLANT TOMATO TART, WITH BASIL AND GOAT CHEESE

Steps:

• In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.
• Dump the dough out onto a counter, divide it roughly into 8 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.
• On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.
• Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9 or 10" tart pan (or a 9" glass pie plate), fit it into the corners, and trim it to a 1" overhang. Fold the overhang into the pan, pressing to adhere so that the sides are double-thickness. Trim away any excess dough, and prick the crust all over with a fork. Save the scraps to patch any post-par-baking holes, and/or to make a future franken-crust.
• Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
• Position a rack in the upper third of the oven and preheat to 450ºToss the eggplant slices with the garlic and olive oil, and spread on a lightly oiled sheet pan. Bake until the eggplant begins to brown, 10-15 minutes, flipping the slices if they are browning on the bottom but not the top. Remove and let cool.
• Position a rack in the bottom third of the oven, and reduce the oven temperature to 400ºPlace the frozen crust on a rimmed baking sheet. Line the crust with a piece of parchment paper or foil, and fill with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.
• Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment, then remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer. (If there are any holes in the crust, patch them with a tiny piece of dough scrap.) Reduce the oven temperature to 350ºF.
• Cover the bottom of the par-baked crust with the parmesan, then crumble the goat cheese over, and top with an even layer of slivered basil. Layer the eggplant and tomato slices-alternating between eggplant and tomato-in concentric circles, beginning with the outside and working inward. Use small pieces to fill in any gaps, so that the crust is completely covered.
• In a measuring cup, whisk the eggs to break up the yolks, then whisk in the cream, salt, and a good grinding of black pepper. Pour the custard over the vegetables.
• Carefully transfer the tart to the oven and bake until the custard is set, firm to the touch, and doesn't jiggle when you give it a shake, about 1 hour 10 minutes. Remove from the oven and let cool to warm on a wire rack. Garnish with basil leaves.
• Serve the tart warm. Leftovers will keep well for up to 3 days-re-heat before serving.

GOAT CHEESE, EGGPLANT, AND ROASTED PEPPER TART

Steps:

• Preheat the oven to 375 degrees.
• Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.
• Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips.
• Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy.
• Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers.
• Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves.
• Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart.

OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES

Steps:

• Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)
• Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
• Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

ROASTED TOMATO AND EGGPLANT TARTINE

Steps:

• For the tomatoes: Preheat oven to 300 degrees. In a wide, shallow bowl, toss tomato slices with olive oil, garlic and thyme. Spread on a baking sheet. Roast 20 minutes. Remove from heat and set aside.
• For the tapenade: Place olives and capers in blender or food processor and chop coarsely. With the motor running, slowly drizzle in olive oil. Puree until smooth; set aside.
• For assembly: Prepare grill for cooking or heat ridged grill pan over moderately high heat. Brush both sides of eggplant slices with olive oil, and season with salt and pepper to taste. Grill, turning as necessary, until slightly charred and soft, about 3 to 4 minutes a side.
• Preheat a broiler. Spread thin layer of goat cheese on each slice of bread. Top each with an equal portion of eggplant, tapenade and roasted tomatoes. Sprinkle with grated Pecorino. Broil until cheese is melted and tartine is piping hot, about 5 minutes.