Roasted Tomato and Eggplant Tart

Still wondering what to bring to that Labor Day picnic?  Not only is this tart flavorful and attractive, it also hides a pound of eggplant.  And who doesn’t have a pound of eggplant to hide at this time of year?I mean, I’ll just go ahead and admit it: sometimes the most popular way to serve eggplant is hidden.  Eggplant?  What eggplant?  My oldest daughter gave this dish an enthusiastic review and said it tasted like pizza. 

I went a few different routes with the filling, since the recipe made more than my small tart pan could accommodate: some I baked into the olive oil tart crust you see here (more on that in another post), some I formed into individual-sized galettes lined with mozzarella cheese (that was the “pizza” tart my daughter ate), and some I baked in ramekins with no crust at all.  Baked alone, the rich, airy filling made an excellent dip for nice crackers.  And that last route is a time saver, of course, if you don’t happen to have a disc of dough already stashed in the freezer.

Roasted Tomato and Eggplant Tart (adapted from Vegetarian Cooking for Everyone): Wash 1 lb. eggplant (I used a few small ones, but a larger one would do as well) and prick several holes in the eggplant with a fork.  Heat oven to 375 and roast eggplant on a rimmed baking sheet, turning occasionally, until collapsed and soft.  Add 3 medium/large tomatoes to the same pan (leaving the eggplant there too) and turn on the broiler.  Broil for a few minutes, turning the vegetables every minute or two, until they are soft and well-browned in spots.  Remove from oven and taste a little slice of the eggplant peel.  If you like how it tastes, roughly chop the whole thing.  If not, scoop the eggplant from the peel.  Transfer the eggplant and whole tomatos to a food processor and puree.  Add 4 beaten eggs, 1/2 c. cream, 1/2 tsp. salt, and a handful of finely-chopped basil to the food processor and puree again until smooth.

Transfer the tomato-eggplant puree to a blind-baked tart shell (optional: line the crust with cheese first), or into oiled ramekins or another dish for baking.  Bake at 375 for about 30 minutes, until filling is set.  Cool on a rack for 10 minutes, then remove the tart pan’s edge and continue to cool.  Serve warm, garnished with basil sprigs.

Update 9/2:  Look at this good idea–it’s a page where everyone is posting the recipes they’re cooking out of their CSA boxes this week.  Inspirational!  Thanks to In Her Chucks for setting it up; check in there for the links to each week’s page.

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29 thoughts on “Roasted Tomato and Eggplant Tart

    1. emmycooks Post author

      No problem; just roast the eggplant in the oven as described. For the tomatoes, use a grill pan if you have one (or a dry skillet if you don’t) over medium-high heat, turning the tomatoes often until the skin is blistered in places. The skin will probably also split, which is fine; just pour the tomato juice into your food processor along with the tomatoes when you puree them. Enjoy!

      Reply
  1. frugalfeeding

    That sounds wonderful – the filling looks exceedingly satisfying. I need to look up this Labor day, I have literally no idea what it’s about… though I know that there should be a letter ‘u’ in the word laboUr… silly Americans :D

    Reply
  2. Natalia at Hot, Cheap & Easy

    It’s sort of like May Day (Int’l Workers Holiday) in the rest of the world, but we are American, so we have to do it on a different day from everyone else and call it something else. (The same way we have to invent different sports from everyone else to make sure we can win!). Anyhoo, it is the unofficial end of summer; school starts immediately after, and everyone stops wearing white, begins drinking apple cider, eating soup, and wearing sweaters (jumpers)!

    Reply
  3. A Table in the Sun

    I love eggplant, front and center, but I do think your dish is a lovely combination of ingredients….and so pretty. My garden is still overflowing……..

    Reply
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  6. Hannah

    Roasting tomatoes and eggplant is always a hit! Love this tart and that you puree the roasted veggies with the cream and eggs. I can’t wait to try it!

    Reply
  7. Somer

    Oh my, I have an eggplant and a grundle of sun golds right now that would be fab in this. I wonder if I could reasonable sub tofu for the eggs in this one…

    Reply
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