1 medium eggplant
1.5 punnets of grape or cherry tomatoes
3 stalks of fresh thyme
2 cloves of garlic
2-3 tablespoons of olive oil
Salt & pepper to taste
1 egg (wash)
Pesto 2-3 tablespoons (or more if you please)
One portion of short crust pastry
75g cubed butter
1/2 teaspoon of salt
50ml chilled water
- Sift the plain flour into a food processor.
- Add the diced butter and pulse until the mixture resembles fine breadcrumbs. Add the salt and mix again.
- Gradually add the water, then add a little more until the mixture comes together to form a dough.
- Place the dough on a floured surface and knead in a flat ball. Cover in cling wrap and place in the fridge for 20 minutes or until needed.
- Preheat an oven to 180 degrees
- Dice the eggplant into bite-size pieces. Season it with salt and place it in a colander. Set aside for 15 minutes (this will draw out the bitter juices).
- Cut half of the tomatoes in half and leave the others whole.
- Rinse and pat dry the eggplant.
- Place the eggplants, tomatoes, thyme leaves, garlic (keep whole) in a baking dish. Season well with salt and pour over the olive oil. Mix well to ensure all the veggies are coated in the oil.
- Bake for 25 to 30 minutes or until the veggies have softened. Place in a bowl and allow them to cool.
- On a floured surface roll out the pastry until it’s a few mms thick. Place it on a lined baking tray.
- Spread the pesto in the centre of the pastry, leaving 2cm from the edge free from the pesto.
- Add the tomato/eggplant mix on top of the pesto, spreading out evenly.
- Top with pieces of the mozzarella cheese.
- Fold and pinch in edges of the pastry to create a basket affect (to hold in the contents)
- Brush the edges with egg wash.
- Bake the tart for 20-30 minutes or until golden.
- Serve hot but this is just as delicious the next day.
NB. Grape or cherry tomatoes are a sweeter variety which is why they work well for this recipe