Eggplant cream tart
Instructions
Turn on the oven to 180 degrees (5 thermostat).
Work the flour with the butter until both ingredients are not thoroughly mixed, add the egg yolks, a pinch of salt, two tablespoons.
Of warm water and continue to work until a soft dough; If necessary, add a little more water.
Roll the dough fairly thin and lined with a baking tray.
Let rest in the refrigerator for twenty minutes.
Meanwhile Cook the aubergines in the oven for thirty-five or forty minutes.
Then bake the tart, after having lined the bottom with parchment paper covered with dried beans.
After fifteen minutes of pasta cooking remove the paper and beans and cook for another 10 minutes.
private Peel eggplants and blend with the chives and Mint; Add the grated Parmesan cheese, yogurth, beaten egg and add salt and pepper.
Fill the tart with this cream, sprinkle with a little oil; slice the red onion and arrange decoratively over pie.
Passed in the oven at 180 degrees for twenty minutes.
The tart is ready when the surface has formed a golden crust just.
Serve hot or cold, with white meat or seconds fresh cheeses.
You can make a recipe lighter by replacing the butter 3 tablespoons olive oil and removing the eggs from the paste filling.
In this case you will not have to cool the dough in the refrigerator and it will be sufficient to cook the stuffing for ten minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 250 g of flour
- 100 g of butter
- 2 egg yolks
- Salt
- For the filling:
- 2 eggplant
- 30 g of chives scissors
- 20 g of mint
- 50 g of grated parmesan cheese
- 15 cl of yoghurt
- == 1 beaten egg
- 1 red onion
- Olive oil
- Salt
- Pepper