Aubergine and Chicory Tart

Preparation info
  • Serves


    • Difficulty


Appears in
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.


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


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