Savory tarts are really good with homemade crust, so if you have extra time don't shy away from trying it. The key to keeping it from being a chore is to avoid making a mess. I use my food processor to quickly mix the ingredients for the dough, and then I use a large silpat mat as a surface to roll out the dough. Use a long rolling pin and a good amount of flour and there shouldn't be any problems. Finally, lay the dough in a metal tart pan with a removable bottom to make it easy to cool and serve.
INGREDIENTS:
- 1 cup all-purpose flour
- Pinch of salt
- 6 Tbs. (3/4 stick) frozen unsalted
butter, cut into pieces - 1/4 cup very cold water
- 1 small eggplant, about 1 1/4 lb., peeled and
finely diced - 6 Tbs. olive oil
- 2 shallots, finely chopped
- 1/2 lb. white mushrooms, sliced
- 1 small red bell pepper, seeded and diced
- 2 cloves garlic, minced
- Salt and freshly ground pepper, to taste
- 3 eggs, beaten
- 1 cup canned crushed tomatoes
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 tsp. chopped fresh thyme
- 5 Tbs. grated Parmigiano-Reggiano cheese
- 3 Tbs. Dijon mustard
- 5 Tbs. shredded Gruyère cheese
- 6 cherry tomatoes, halved
Preheat oven to 375°F.
In a food processor, combine the flour and salt and process to mix. Add the butter and process until the mixture resembles coarse meal, 5 to 10 seconds. With the motor running, add the water until the dough just comes together. Turn the dough out onto a floured work surface and press the dough into a disk. Roll out to fit an 11-inch tart pan with a removable bottom. Trim even with the rim. Place on a baking sheet. Prick the bottom and sides with a fork, line with waxed paper and fill with pie weights to prevent shrinking. Bake for 20 to 25 minutes. Let cool. Remove the paper and weights.
Place the eggplant in a colander, sprinkle with salt and let stand for 15 minutes. Rinse and pat dry. In a fry pan over medium heat, warm the oil. Add the shallots and sauté until soft, 3 minutes. Add the eggplant, mushrooms and bell pepper and sauté, stirring, until soft, 7 to 10 minutes. Add the garlic and cook for 1 minute. Season with salt and pepper. Transfer to a bowl.
In small bowl, stir together the eggs, crushed tomatoes, parsley, basil, thyme, 2 Tbs. of the Parmigiano-Reggiano cheese and the eggplant mixture to make the filling. Spread the mustard over the baked pastry shell. Sprinkle with the Gruyère. Return to the oven and bake until the cheese just begins to melt, 5 to 7 minutes. Pour in the filling. Arrange the cherry tomatoes around the outside of the tart. Sprinkle the remaining 3 Tbs. Parmigiano-Reggiano cheese over the top. Bake until just set, 25 to 30 minutes. Let cool, then remove the sides of the tart pan and transfer the tart to a plate. Serve warm or at room temperature.
In a food processor, combine the flour and salt and process to mix. Add the butter and process until the mixture resembles coarse meal, 5 to 10 seconds. With the motor running, add the water until the dough just comes together. Turn the dough out onto a floured work surface and press the dough into a disk. Roll out to fit an 11-inch tart pan with a removable bottom. Trim even with the rim. Place on a baking sheet. Prick the bottom and sides with a fork, line with waxed paper and fill with pie weights to prevent shrinking. Bake for 20 to 25 minutes. Let cool. Remove the paper and weights.
Place the eggplant in a colander, sprinkle with salt and let stand for 15 minutes. Rinse and pat dry. In a fry pan over medium heat, warm the oil. Add the shallots and sauté until soft, 3 minutes. Add the eggplant, mushrooms and bell pepper and sauté, stirring, until soft, 7 to 10 minutes. Add the garlic and cook for 1 minute. Season with salt and pepper. Transfer to a bowl.
In small bowl, stir together the eggs, crushed tomatoes, parsley, basil, thyme, 2 Tbs. of the Parmigiano-Reggiano cheese and the eggplant mixture to make the filling. Spread the mustard over the baked pastry shell. Sprinkle with the Gruyère. Return to the oven and bake until the cheese just begins to melt, 5 to 7 minutes. Pour in the filling. Arrange the cherry tomatoes around the outside of the tart. Sprinkle the remaining 3 Tbs. Parmigiano-Reggiano cheese over the top. Bake until just set, 25 to 30 minutes. Let cool, then remove the sides of the tart pan and transfer the tart to a plate. Serve warm or at room temperature.
Serves 6.
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