Aubergine, tomato & mozzarella tart

Preparation info

  • For

    five to six

    • Difficulty


Appears in

The Café Paradiso Cookbook

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.


  • 1 23 cm pastry case
  • 2 medium aubergines
  • 6-8


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