Two-flavour tart: aubergine and tomato
Ingredients
For
6
personnes
- 1 quick olive oil dough (see our recipe)
- Aubergine caviar (see our recipe)
- 3 to 5 Roma tomatoes
- Mozzarella or Gruyère
- Pepper
- Herbes de Provence
Tip
This aubergine and tomato tart is just as delicious served hot as it is cold.
Instructions
- Roll out your quick-prep pastry and place it in a tart tin.
- Spread a half-centimetre-thick layer of aubergine caviar over the whole pastry.
- Slice your tomatoes and arrange them on top of the aubergine caviar.
- Slice the mozzarella and place it on top of the tomatoes (you can add more or replace it with grated Gruyère or Comté).
- Bake in the oven for 20 to 30 minutes at 180°C.
- Serve with a green salad.
Tip
This aubergine and tomato tart is just as delicious served hot as it is cold.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
You might also be interested in
Aubergine, tomato and mozzarella tart