Teresa's Recipes
Eggplant and Goat Cheese Tart
Unleash the flavors of the Mediterranean with this decadent Eggplant and Goat Cheese Tart, a perfect blend of creamy, tangy goat cheese and tender, roasted eggplant nestled in a golden, flaky pastry crust. This dish is a modern take on classic Provencal cuisine, where eggplant and goat cheese are staples. Each bite transports you to a sunny afternoon in Southern France.
Ingredients
- 1 large, thinly sliced Eggplant
- 200 grams, crumbled Goat cheese
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1/4 cup, finely chopped Fresh basil leaves
- 1 (9-inch) crust Pastry crust
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 250
- Fat: 15g
- Carbs: 25g
- Protein: 6g
- Sodium: 300mg
- Sugar: 4g
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the eggplant slices on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast the eggplant in the preheated oven for 20 minutes, or until the slices are tender and slightly browned. Set aside to cool.
- Roll out the pastry crust and fit it into a 9-inch tart pan, trimming any excess.
- Spread the crumbled goat cheese evenly over the pastry crust.
- Arrange the cooled eggplant slices on top of the goat cheese in an overlapping pattern for a rustic look.
- Sprinkle the finely chopped basil over the eggplant.
- Bake the tart in the preheated oven for 20-25 minutes, or until the crust is a golden brown and the cheese is bubbly.
- Remove the tart from the oven and allow it to cool for a few minutes before slicing and serving.
Tips
- For a variation, add thinly sliced tomatoes or roasted bell peppers for a pop of color and additional flavor.
- Pair this tart with a crisp salad for a light lunch or serve as an appetizer at your next dinner party.