Aubergine, tomato and mozzarella tart

Huile d'olive de Haute-Provence PDO
Intense flavour
Tarte aubergine-tomate-mozzarella
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Main course Vegetarian Summer

Ingredients

A PDO
For 4 personnes
For the dough:
  • 150 g wheat flour
  • 50 g of einkorn flour
  • 5 cl Haute-Provence olive oil PDO
  • 10 cl water
  • Thyme
  • 1 a pinch of salt
For the filling:
  • 1 à 2 aubergines (depending on their size and your baking tin)
  • 3 à 4 tomatoes
  • 1 ball of mozzarella
  • 1,5 c. à soupe Haute-Provence olive oil PDO
  • Oregano
  • Garlic powder
  • Salt (pepper)

Tip

Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque…

Instructions

  • Mix together the ingredients for the pastry (flour, olive oil, water, salt and finely chopped thyme). Once it forms a soft ball, roll it out with a rolling pin, place it in a tart tin and set aside in the fridge.

  • Preheat the oven to 180°C.
  • Wash the aubergines, then slice them into medium-sized rounds. Do the same with the tomatoes.

  • Brush the aubergines with a mixture of 4 tablespoons of water and 1.5 tablespoons of Haute-Provence olive oil PDO.

  • Arrange the brushed aubergine slices on a baking tray, then top each one with a slice of tomato. Season with salt and pepper, sprinkle with garlic powder and bake for 20 minutes.

  • Take the pastry out of the fridge and prick it all over. Arrange the cooked aubergines and tomatoes on top, then cover with slices of mozzarella. Sprinkle with oregano and return to the oven for 20 minutes.

Tip

Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque…
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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