Eggplant Tart Recipe
This eggplant tart is a refreshing and light dish. Eggplants are sliced, grilled and seasoned with pistachio pesto. The filling is a mixture of chopped eggplant with sautéed water chestnuts, which adds body to the tart.
Paired with a salad, this makes the perfect midday meal. It's pretty filling and will keep you going for the rest of the day. Enjoy!
Yields: 6 servings2 large eggplants
6 (5 x 5-inch) squares puff pastry dough, store-bought
⅓ cup olive oil
1 yellow onion, thinly sliced
1 cup cooked water chestnuts (click on the link for the recipe), cut into matchsticks
½ lemon, zested and freshly squeezed
2 teaspoons salt
1 clove garlic
3 tablespoons pine nuts
¼ cup Parmesan cheese, freshly grated
6 ounces pistachio kernels, coarsely chopped
½ bunch curly parsley
Preheat the oven to 375°F.
For the tart shell: Make sure the puff pastry dough is thawed but still cold so it's easy to roll out. Place the dough in 6 individual tart molds lined with parchment paper; following the curve of the mold, crimp the dough against the edge. Gently press the dough with your fingers so there are no air bubbles. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork. Chill in the refrigerator for about 20-30 minutes. Line the dough with another sheet of parchment paper and top with ceramic pie weights (dried beans work well too). Place the tart pans on a baking sheet and bake for about 12-14 minutes. Remove the pie weights and discard the parchment paper. Bake for another 2-3 minutes so the pie crust can dry. Remove from the heat and let the dough cool a little down. Set aside.
For the parsley: Wash the parsley. Reserve a few leaves for garnish. Quickly blanch the rest for about 5-10 seconds in boiling salted water and transfer to an ice bath to maintain the bright green color. Drain thoroughly and pat dry on paper towels. Coarsely chop.
Making pistachio pesto:
In a mini food processor, combine the pistachios, pine nuts, garlic, lemon juice, lemon zest, Parmesan cheese and chopped parsley. Drizzle with olive oil. Pulse until it becomes a smooth paste. Add a little water if necessary for a smoother flow. Season with salt and pepper.
Cooking the eggplant:
Trim and slice the eggplants lengthwise. Sprinkle with salt. Let sit, then pat dry with paper towels. Brush a non-stick griddle pan with oil. Add the eggplant slices and cook on both sides until grilling marks are visible. Reserve 6 slices and cut them into thirds. Coarsely chop the rest.
In a small pan, heat 1 tablespoon oil. Add the onion and cook for 8-10 minutes until softened, stirring frequently. Add the water chestnuts, the chopped grilled eggplant and 2 tablespoons pistachio pesto. Season with salt and pepper.
Coat the reserved eggplant slices with the remaining pesto. You'll likely have leftover pesto. Simply store in an ice cube tray in the freeezer for future use.
Fill the tart shells with the eggplant and water chestnut filling. Top with the eggplant slices.
Garnish with more parsley.
Serve at room temperature with a green salad.
You could also serve these as appetizers. Just line mini tartlet shells with the puff pastry dough and top with sliced grilled eggplant.May 4, 2012.