Aubergine and Sun Dried Tomatoes Tart

Hello everyone,

Today is a very cloudy day here in London. So, to bring some sunshine to your summer meals, I am sharing with you my Aubergine and Sun Dried Tomatoes tart recipe.

I found this recipe some years ago, thanks to the excellent program Bootcamp of Valérie Orsoni: For those of you who don’t know her, Valerie Orsoni is a French celebrity personal coach working in the U.S. With her experience, she set up a program for people like you and me who wants to keep in shape and/or lose some weight. I like her approach, as it stays very simple: eat nutritious and savoury food (in reasonable quantity – of course) and maintain daily physical exercice through easy work-outs.

The purpose of my blog is not to promote her program, but if you want to know more about it, you will find more info here.

The receipe I am sharing is thus part of this program: it is very tasty, lighter than a traditional “quiche” or other meat pie, and will only take you 20 minutes to prepare.
It became one of my “signature” in terms of cooking, as I prepare it very often when I have friends or family for dinner. It is always a big success!

                                                             ********************

You need:

1 puff pastry sheet
2 big eggplants
2 handfuls of sun-tried tomatoes (available in any Italian groceries or Wholefood)
3 tbsp. olive oil
3 tbsp. brown or white sugar
3 tbsp. grated Parmesan cheese
Some pine nuts (optional)
Some herbs (origano, thyme…anything that tastes like the South)

Preheat the oven to 350°F (175°C) for 10 minutes.

Wash the eggplants and cut them into slices. In a frying pan, cook the slices in a bit of olive oil until golden (but the slices should not be too soft, as they will be cooked again in the tart). Remove from the pan and set aside.
Then in a pie tin, pour the sugar allover and add the oil, so it can be “absorbed” by the sugar.
Place the eggplants in the tin in a circle, with a dried tomato between each slice. Repeat until you do not have any eggplants/tomatoes left.
Sprinkle the Parmesan cheese on top of the vegetables. Then you can cover with the pastry sheet. This way you get an “upside down” tart.
Bake for 20 minutes in the oven, til the pastry sheet is golden.
Then put a serving plate on top of the tin and maintain it while turning the tin upside down. You should get a very nice tart on your serving plate now 🙂
Serve warm with a fresh green salad.

Serves 4-6

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