Spring Tart

IMG_3468IMG_3473IMG_3480A beautiful Friday sunny day to enjoy the weekend in the garden! And a delicious salty tart with a lot of aubergine pieces, and some tomatoes to brighten up my dish! To enhance the flavor, I added some fresh basil from my garden. This is my surprise for this week’s Fiesta Friday. A huge thank you to our wonderful host Angie from the Novice Gardener and to our co-host’s for this week;  Julianna @Foodie On Board and Hilda @Along The Grapevine.

Serves 8

For the crust (pâte brisée):

Ingredients: (for the crust)

  • 300g of wheat flour
  • 125g of soft butter
  • A pinch of salt
  • 1 medium egg
  • 20 ml of water or more depending the texture of the flour

Procedure: (easy)

  1. In a large bowl add the flour and the oregano.
  2. Start to sift and add the soft butter.
  3. Mix with your fingers and add 1 egg.
  4. Pour a little water.
  5. Mix until you assemble the dough.
  6. Wrap the dough in a plastic wrap and keep it inside the fridge for 30 minutes.
  7. Grease a tart pan (a rectangular shape for me).
  8. Roll your dough between two big sheet’s of parchment paper or plastic wrap.
  9. With a rolling pin, flatten the dough the size of your tart pan.
  10. Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
  11. With a fork, poke the bottom of your dough and set aside.

For the filling:

Ingredients:

  • 1 big aubergine/eggplant
  • 4 medium tomatoes
  • A few leaves of fresh basil
  • 3 cloves of garlic
  • Black kalamata olive (with pits)
  • A pinch of salt.
  • A pinch of black pepper
  • Extra virgin olive oil
  • Parmigiano Reggiano cheese (grated)

Procedure: (easy)

  1. Preheat the oven to 180C degrees.
  2. Wash and rinse the aubergines, the tomatoes and the fresh basil.
  3. In a large pan add extra virgin olive oil (4 tablespoons) and the chopped garlic.
  4. Cut the aubergines into small cubes.
  5. Chop the tomatoes, and chop the basil.
  6. Start to cook and add the aubergine cubes into the pan.
  7. Add the black kalamata olives, the chopped tomatoes and the chopped basil into the pan.
  8. Add the salt and the black pepper.
  9. Cook all the ingredients until they become extremely tender, and remove the pan from the stove.
  10. Add some Parmigiano Reggiano cheese into the bottom of the crust.
  11. Pour the filling on the top.
  12. Cook the tart for 45 minutes or until the crust is golden brown (depending the oven).
  13. Remove from the oven and serve hot.
  14. Add some Parmigiano Regginao cheese on the top for a better taste.

The Parmigiano Reggiano cheese adds a lot of flavor to this tart. Now that the weather is great, this tart is perfect for a picnic, BBQ or simply for savouring it in the garden.

Bon Appétit.

64 thoughts on “Spring Tart

  1. Wow, this screams perfection!! Just in love with this beautiful savory tart Linda. I had bought some goat cheese the other day and eggplants another time…. but when I went to put the two together for your Goat cheese and Aubergine tart, my aubergine was moldy. Now here’s another winner! I must buy myself that tart pan too, it is just lovely and would be great for entertaining too. Gorgeous!

  2. What a beautiful spring tart! I’ll be able to prepare it changing just a few ingredients and I am sure I will love it! Xxx

  3. It is indeed springy.. if there is such a word. I mean it is so reminiscent of spring. colorful,fresh and healthy. You outdid yourself Linda 🙂

  4. Another excellent recipe of yours, Linda! This could have easily come from a five-star restaurant! I hope my eggplants will give me lots of fruits this year. Or are they vegetable? A vegetable fruit? It’s all so confusing :D. This is just so wonderful, Linda! I love it!

    • You just made my day, Angie, that’s kind of you to say that 🙂 I’m sure your aubergines will give you a lot of fruits this year and you’re right about eggplants, they are like tomatoes a kind of vegetables/fruits. This is a very beautiful fruit. Enjoy the rest of the weekend 😉

  5. Such a beautiful tart Linda. I love all the ingredients in the filling! When you call for kalamata olives with the bones does that mean the pits? And I must pick up one of those tart pans.

  6. Oh Linda! This is a beauty for sure! What a lovely combination of ingredients and flavours! My brain is bursting at the thought of it all! Thanks so much for sharing this with us at FF! 😀

  7. Linda, You are truly a magnificent cook. I love this simply called ‘spring tart’. It look so good and with delectable ingredients, that I am going to look for this long tart mold to make this dish. Thank you for amusing me with every post.

    • You made my day with this lovely comment Fae. I always love reading your post and you are a formidable cook. Strangely I don’t know why the long tart mold is always difficult to find, I hope you will be lucky to get one …and the spring tart was really nice 😛

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