AUBERGINE & CHERRY TOMATO TART (serves 6)
Ingredients :
2 smallish aubergines
3 tbsp oil (I used a combination of sunflower and rapeseed)
1 x 320g roll of puff pastry
1 tsp of green pesto
12 cherry tomatoes, halved
sea salt and freshly ground black pepper
1 tbsp grated parmesan cheese.
Method :
1. Slice both aubergines into small slices (approx 5mm or thereabouts) across the round, rather than along the length. Keep the slices in piles so as to prevent oxidisation (discolouration, in other words) and brush the top slice of each pile with a little oil, which also prevents oxidisation.
2. Heat a griddle pan, or failing that a plain old frying pan or even a barbecue, until blisteringly hot and lay as many slices as will fit, oil side down, onto the pan. Lightly brush the top sides with a little oil, ready to be turned.
3. Once the underside is either charred or browned (depending on which pan you use), flip them over and repeat on the other side.
4. Remove to a large plate and lay each slice slightly overlapping the next, around the plate so that they have a chance to cool.
5. Repeat until all the aubergine slices have been used.
6. Place the empty pan in a safe place to cool down! You won't need it again.
7. Line your baking tray with a sheet of parchment paper, or non-stick tin foil, or just plain use a non-stick baking tray. Lay the sheet of puff pastry down flat upon it and, with a sharp knife, draw a line - not piercing through the pastry - around the rectangle to define where the crust will be.
8. Spread the inside of the rectangle with the pesto, making sure to spread it thinly or you won't taste the aubergine.
9. Place slices of aubergine in an attractive display onto the top of the pesto. I used three lines of slightly overlapping slices.
10. Sprinkle the cherry tomato halves over randomly, but making sure they are evenly distributed.
11. Season well with sea salt and black pepper, then place into a pre-heated oven at 180degC/350degF/gas 4 for around 25-30 minutes.
12. As soon as the pastry is golden and risen around the edges, remove the tart from the oven and sprinkle the parmesan over the top so as to allow it both the heat and the time to wilt a little prior to serving.
Serve warm, not hot, with a mixed salad and coleslaw.