Roasted Tomato And Eggplant Tartine Recipes

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.

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.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

ROASTED TOMATO AND EGGPLANT GRATIN

Steps:

• For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
• For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
• Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
• Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

GRILLED EGGPLANT AND TOMATO TARTINE

Steps:

• Place the eggplant slices on the wheat bread so that it is covered. On top place the tomato slices side by side. Cut the tartine in 4 equal triangles. Place the pieces on a plate. Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.