Tart with red mullet, aubergines, onions and tomatoes
Ingredients
- 250g filo pastry
- 12 red mullet fillets
- 1 nice aubergine
- 200g of tomatoes
- Intense-flavoured olive oil
- 2 sprigs of basil
- Salt, pepper
Tip
Instructions
- Preheat the oven to 210°C.
Remove the stalk from the aubergine. Wash and dry it, then cut it into thin slices lengthways. Place the slices on an ovenproof baking tray, drizzle with a little strong-flavoured olive oil, and season with salt and pepper. Place in the oven and bake for 15 minutes.
Meanwhile, brush each sheet of filo pastry with strong-flavoured olive oil, then layer them on top of one another on a sheet of baking paper.
- Wash and cut the tomatoes into strips. Rinse and pat dry the red mullet fillets.
Arrange the cooked aubergine slices and tomatoes on the tart base, alternating them and overlapping them slightly. Finish by adding the red mullet fillets (skin side up), season with salt and pepper, and drizzle with a little strong-flavoured olive oil. Place in the oven and bake for 20 minutes.
- Sprinkle basil leaves over the top. Serve hot or cold.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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