Aubergine Tart

Aubergine Tart

published on 5 January, 2018 at 13:08
Ingredients:
2 Aubergine: Sliced into 5mm slices lengthways.
200g Tomatoes: Sliced 3-4mm thick.
250g Shortcrust pastry.
150g Ricotta Cheese.
150g Mini Mozzarella Balls
½ Tsp Dried Rosemary
Salt and Pepper
Olive Oil
Baking spray.

Instructions:
Take a 25cm flan tin and spray with baking spray.
Roll out your puff pastry so that it is 3-5mm thick.
Line your flan tin with the pastry using a little bit of pastry to push into the corners.
Trim away the excess pastry.
Pierces the base of your flan case with a fork and then spread in the ricotta cheese.
Take the aubergine slices and arrange in a fan in the flan case.
Add in the tomatoes between the aubergine slices.
Add your mozzarella balls.
Drizzle with olive oil and sprinkle with dried rosemary and season with salt and pepper.
Bake at 180°C or 350F for 40 minutes.
Allow to cool for 10 minutes before serving.
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