Name: Aubergine, tomato & mozzarella tart
Yield: For five to six
Ingredients: 1 small bunch of fresh basil; 1 23 cm pastry case; 2 medium aubergines; 300 g mozzarella, sliced; a little parmesan; 300 mls single cream; 2 eggs; 6-8 tomatoes; a little salt and pepper

Preparation info

For
five to six

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

A summer tart, though still a very substantial one with roasted aubergines, cheese, eggs and cream. Serve this with a simple salad or lightly cooked greens and either a pesto or the fennel-chilli salsa.

Ingredients

1 23 cm pastry case
2 medium aubergines
6-8

Method

PREHEAT AN OVEN to 350°F (Gas Mark 4). Prepare a pastry case and blind-bake it. Slice the aubergines into rounds, about 10 mm thick, brush both sides of

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Aubergine, tomato & mozzarella tart

Ingredients

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