Aubergine and Chicory Tart

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This easily made upside-down tart is both sweet and slightly bitter, with a melting softness that contrasts beautifully with the thin, crisp filo pastry.

Ingredients

  • 2 large aubergines
  • 3 plump chicory
  • 65 g/

Method

Bring a pan of salted water to the boil. Slice the unpeeled aubergines in thin rounds and drop immediately into the boiling water. Boil for 4-5 minutes, until the slices have just softened. Drain and lay the slices in a single layer between 2 towels to dry them thoroughly.

Cut the ends off the chicory and slice thinly lengthways. Spread 40