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Goat Cheese, Aubergine and Roasted Pepper Tart Click to rate this recipe as Dog FoodClick to rate this recipe as FairClick to rate this recipe as AverageClick to rate this recipe as YummyClick to rate this recipe as Mmmmmmm! (rated 0 times)     Posted by Twinkly on Wed, 21 Nov 2007 at 18:33
Suggested by twinklythings
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Main Course

Preparation Time 30 minutes
Cooking Time 20 minutes
Difficulty Not Too Bad (2/5)

1/2 pound frozen puff pastry, (thawed overnight in the refrigerator)
2 tablespoons softened european-style butter, (such as keller's)
3 bell peppers, (1 each red, green, and yellow)
1 japanese eggplant or 2 small american eggplants
1/4 cup clarified european-style butter
salt and pepper to taste
2 cups crumbled goat cheese, loosely packed
1/3 cup grated parmesan cheese
16 fresh basil leaves, for garnish
1/8 cup balsamic vinegar
salt and pepper to taste
1/3 cup olive oil
1/4 pound mixed salad greens

Preheat the oven to 375 degrees.

Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.

Place the bell peppers over an open flame or under the grill and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2 -inch thick strips.

Cut the aubergine crosswise on the bias into 1/2-inch-thick slices. Brush the aubergine lightly with the clarified butter and season with salt and pepper. Roast the aubergine in the oven for 15 minutes, or until done but not mushy.

Place the crumbled goat cheese on top of the pastry. Top the go at cheese with the aubergine and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan cheese over the aubergine and peppers. Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves. Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining aubergine or peppers and serve on top of the tart.

Yield: 8 servings


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