Smoky Eggplant Tart with Sundried Tomato, Chevre and Pine Nut

January 24, 2016
1 Ratings
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 8
Author Notes

I have used this filling (without the cream and eggs) for a favorite filo hors d'oeuvre,and also for a soup! but I also love it in this less rich tart version. The bright flavors of chevre and sundried tomato are tied together by the smoked eggplant and complemented by the nuttiness of the pine nuts and whole wheat crust. —LeBec Fin

What You'll Need
  • Tart Shell for 9 x 1 1/2 inch metal false-bottom cake or tart pan
  • Use this or your favorite whole wheat pie crust recipe:
  • Smoked Eggplant, Chevre, Sundried Tomato Pine Nut filling
  • 1.3 lb. dark purple eggplant
  • 1/4 cup minced roasted red pepper
  • 1 Tablespoon basil puree
  • 3 ounces mild creamy chevre, room temp, mashed with fork
  • 1 Tablespoon ground Parmesan
  • 1/8 cup sundried tomato puree made from poached Italian, not CA., sundried tomatoes
  • 3.5 ounces tomato paste
  • 1 1/2 Tablespoons toasted pine nuts
  • 5 large eggs,whisked
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • Kosher Salt and fresh coarsely ground pepper
  1. Tart Shell for 9 x 1 1/2 inch metal false-bottom cake or tart pan
  2. Roll out dough to 1/8 inch thick, a circle big enough to overhang the sides of the pan. Crimp the edge. Pre-bake/blind bake crust . Cool to room temp.
  1. Smoked Eggplant, Chevre, Sundried Tomato Pine Nut filling
  2. With a sharp knife tip or skewer, poke a few vent holes in the eggplant. Place it directly over a gas flame (or under a broiler) , turning it after a side has blackened, until the eggplant is black all over. Bake in 400 degrees F oven til soft and collapses when pressed.Set aside. Roast red pepper over direct flame, turning til blackened all over.Put into a paper or plastic bag for at least 15 minutes, then peel under lightly running water. Mince. Slit the eggplant from top to bottom, open up, and scoop out flesh.Place flesh in bowl. Mash with fork.
  3. Add basil through paste, combining thoroughly with a fork. Add pine nuts and minced red pepper. Taste and adjust seasoning. Remove 1 cup for tart filling. Remainder can be used for a second tart or broiled panini or filo triangles or soup (add chicken stock.)
  4. Whisk thoroughly eggs , cream and milk, S&P. Whisk into 1 cup smoked eggplant mixture. Pour into pre-baked crust. Bake 350 degrees F ~30 minutes til set and poked skewer comes out clean. Let cool; serve at room temp.
Contest Entries

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Renee B
    Renee B
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

2 Reviews

Renee B. January 25, 2016
It sounds great but the ingredient measurements are missing.
LeBec F. January 25, 2016
It's all fixed now! Hope you'll try and like it.