The flavours in this Aubergine and Prosciutto Tart will satisfy your umami taste buds. A layer of grated Gruyere/ Parmigiano Cheese or similar hard cheese rests at the bottom of the shortcrust pastry case before adding your filling. Cherry Tomatoes add to the decoration.
Use a prebaked pastry case if you wish, but I urge you to try mastering the art of making your own shortcrust pastry, it will be so worth it.
Serve with any of these 30 Summer Vegetable Salads Recipes.
The idea for the filling for this tart came from one of the recipes I was making during my Leiths Essentials Online Cookery Course. We had to make Cheese Gougeres with a filling that contained an Aubergine and slices of Parma Ham. The Flavours were so amazing that I had to create a pastry tart version. I put a few other ingredients together and this is the result.
It was one of those days where, as a food blogger, all I wanted to do was bake and not have to think about taking step by step pictures or even writing out the recipe. But after posting images of the results in my Facebook group, I received a lot of favourable replies.
Thankfully, I'd jotted down the list of ingredients so that I could make it another time.
First, you need to make the pastry case.
In order to make this Aubergine and Prosciutto Tart, you need to make the pastry case first. This recipe How to Make Shortcrust Pastry is what you need to do. It's sufficient for making an 8" tart for this recipe or any sweet or savoury bakes.
A word About Some of the Ingredients.
You will find the full list of ingredients and instructions along with a reminder of the link to the Shortcrust pastry recipe in the recipe card below. Print out the recipe for this Savoury Tart and the Shortcrust Pastry and file them together.
- Pastry Case - Try making your own pastry case, but you can buy a ready-made case, just make sure it isn't broken in any way or you will have the filling oozing out over your oven.
- Cream - Single or Double Cream is fine.
- Milk - Whole milk is better, as it's full fat. Avoid using skimmed or semi skimmed as you reduce the richness and thickness of the filling.
- Eggs - Avoid using Large eggs if you can as this increases the liquid volume. Try buying small or medium eggs if you can. This is much kinder to the chickens.
- Aubergine/Eggplant - If you can only get hold of a large Aubergine, save the rest for a stirfry.
- Parma Ham - Simlar ham is fine. Just note that some hams are very salty so you may need to adjust the seasoning in the filling. You can replace Parma Ham with more Aubergine if you wish.
- Tomatoes - Any size tomato is fine, but cherry tomatoes look better and it's easier to slice the tart when baked.
Normally I would provide images of step by step instructions, but I made this recipe on the spur of the moment. When I come to make it again, I'll add additional images. But the pastry recipe, mentioned above, has full step by step instructions with lots of images.
Try More Pastry Recipes.
If you have mastered the art of Pastry making, you may like to try these other recipes
Aubergine and Prosciutto Tart
- 8" Loose Bottomed Tart Tin
For the Filling
- 1 Aubergine Small to Medium sized
- 1 tablespoon Olive Oil
- 100 g slices of Prosciutto or Parma Ham cut into strips
- 2 medium eggs
- 75 g whole milk
- 75 g double cream single cream is fine
- 50 g gruyere or similar hard cheese grated
- Salt and pepper to taste. take care as the parma ham may also have salt in it.
- 6 Small tomatoes cut in half
Make the Pastry Case First
- Follow the instructions to make one pastry case as mentioned above.
Make the Filling when your pastry case is baked.
- Top, tail and discard the ends of the Aubergine. Cut the rest into ½ inch cubes. Sautee the aubergines in a large pan with the Olive oil, until slightly brown. Remove from the heat and leave to one side.
- In a large jug, mix together the milk, cream and eggs and season to taste. When the pastry has completely cooled, coat the bottom with about ¾ of the grated cheese add the remainder to the milk and egg mixture. Give everything a good mix.
- Scatter the Aubergine and Prosciutto/Parma Ham evenly on top of the cheese. You may not need it all. Carefully pour the egg milk mixture over the top. Decorate with the sliced tomatoes.
- Bake on a baking tray in the centre of the oven for about 35 - 40 mins or until baked with no runny or liquid filling.
- Serve warm with green veg or a mixed salad.