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Aubergine and Chicory Tart
- Serves
6
- Difficulty
Medium
Published 1997
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 3 65 g 2½
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
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