Categories: not tried

Ingredients

• 1 recipe savory tart dough
• 1 med eggplant
• 6 med mushrooms, chopped
• 1/4 onion, diced
• 1 egg, beaten
• 2 T olive oil
• salt and pepper to taste
• 3 med tomatoes, sliced thinly
• a sprinkle of good quality parmesan cheese

Directions

1. Place a baking tray on middle rack of oven and preheat to 375

2. Remove tart dough from fridge, roll out and press into a lightly oiled 9 inch tart plan. cover and place back in fridge for 10 min

3. Meanwhile, cut the eggplant in half lengthwise, cover, and place in microwave for 10=12 min or until soft and cooked through. Then place the eggplant in broiler for another 5-7 min til nicely browned

4. Remove chilled tart shell from fridge, line it lightly with tin foil and fill with dried beans or baking weights. This will keep the dough from rising as it bakes. Place weighted shell on tray in oven. Bake for 20 minutes at 375, then remove foil.

5. While tart is baking, heat olive oil in pan and saute onions and garlic until softened and onion is translucent, about 7 min. Add mushrooms, salt and pepper to taste, and saute for more minutes. Drain out any water.

6. Scoop out eggplant. Discard skin and chop coursely. Blend chopped eggplant and beaten egg with mushroom mixture.

7. Spread in an even layer on the bottom of tart shell and arrange tomatoes in concentric circles on top.

8. Brush tomatoes with a little olive oil and bake at 375 for 35 min or until tart shell is brown and tomatoes start to wrinkle.

9. Remove from oven, remove shell from tart pan, sprinkle with parmesan cheese and let cool slightly to serve.

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