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.
Time spent making and resting the pastry 1 hourhr20 minutesmins
Total Time 2 hourshrs15 minutesmins
Course Lunch, Main
Cuisine British
Servings 6
Calories 348kcal
Equipment
8" Loose Bottomed Tart Tin
INGREDIENTS
1Pastry Case using this recipe for Shortcrust Pastry.
For the Filling
1AubergineSmall to Medium sized
1tablespoonsOlive Oil
100gslices of Prosciutto or Parma Hamcut into strips
2medium eggs
75gwhole milk
75gdouble creamsingle cream is fine
50ggruyere or similar hard cheesegrated
Salt and pepper to taste.take care as the parma ham may also have salt in it.
6Small tomatoes cut in half
Instructions
Make the Pastry Case First
Follow the instructions to make one pastry case as mentioned above.
After blind baking the pastry, turn the oven down from 200deg to 180 deg.
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.