Grilled Eggplant-Caramelized Onion Tart

​

Crust

1 1/4 cup flour

3/4 teaspoons kosher salt

1/2 cup (1 stick) cold unsalted butter, sliced (if salted do not add additional salt)

1/2 cup iced water (may not need all)

1/2 teaspoon finely ground breadcrumbs

1 egg for wash

 

1. Combine flour, salt and butter in a food processor. Add 1 teaspoon iced water at a time through the tube. 

2. Combine for a few seconds or until the dough comes together. When you stop the food processor, the dough should make a ball when pressed together with your hands.

3. Refrigerate for 20 minutes or overnight.

4. Remove from refrigerator. Roll out between parchment sheets, lightly sprinkled with flour to the size of your selected pie pan, with edges overlapping the sides.

5. Prick the bottom with a fork and sprinkle finely ground breadcrumbs onto the bottom of the crust. This absorbs any extra liquid and keeps the crust nice and flaky.

6. Attractively pinch the edges around the top of the pie pan. 

7. Cover with plastic wrap and refrigerate until ready to use.

 

Filling

1/2 cup fresh basil leaves, washed and stems removed

1/4 cup grated Parmesan cheese 

5 mini grafitti eggplant, washed

2 garlic cloves, minced (for grilling with eggplant)

1 tablespoon olive oil

2 cups thinly sliced onion (1 medium onion)

1 garlic clove, minced (for sautéing with onion)

8 kalamata olives, halved or quartered

1 egg for wash

 

Custard

1 cup heavy cream 

2 eggs

1/2 cup Parmesan-Romano

Pinch salt

 

1. Preheat oven to 350F.

2. In a food processor, pulse the basil leaves an 1/4 cup Parmesan cheese until finely mixed. Sprinkle evenly onto bottom of pie crust. Refrigerate until ready to fill.

3. Slice the mini eggplant 1/4” slices. Place in a pan, add minced garlic and 1 tablespoon olive oil. Toss together. Heat a grill pan on a medium flame or on your grill. Place each slice of eggplant on the grill. Grill for 2 minutes on each side. Doesn’t have to be very browned as the tart will be baked. Remove from grill and cool.

4. Sauté onions over a low medium heat until slightly caramelized, stirring pretty consistently. After 3-4 minutes, add 1 garlic clove, minced. Continuing sautéing until onion is slightly caramelized. Remove from flame. Evenly spread onions over basil-parmesan cheese layer.

5. Place pie pan onto an oven proof pan with edges. This will catch any spills and make clean up easier. 

6. In an overlapping pattern, lay the slices of eggplant in circular manner until the bottom is covered. Place kalamata olives evenly around the eggplant.

7. Beat egg for wash. Brush onto edges of the top of the crust, inside and out for a lovely  golden color. If you have extra, pour into the cream mixtures.

8. Mix 1 cup heavy cream, 2 eggs and Parmesan-Romano Cheese together until creamy. Carefully pour over the  eggplant.

9. Place in oven and bake for 35-40 minutes. Center should move a tiny bit when gently shaken. Remove from oven and cool on a rack. Serve warm or at room temperature. 

 

#Vegetarian #Main #Dairy

 

expandthetable suggestions

Add other veggies: Add sliced slightly grilled zucchini and/or grilled mushrooms and/or sliced tomatoes in alternating slices with eggplant.

Crust: To save time, use a commercial crust or puff pastry. You can also make the crust ahead of time and refrigerate for a day or two or freeze.

Eggplant: If these mini eggplant are not available, use any small eggplant you can find. If only the larger ones are available, peel, salt and rinse, and cut into attractive slices, like you would for an apple pie.

​