Eggplant tart is perfect for summer! You can enjoy it hot or cold with a good salad 🙂

Ingredients

For the filling

– homemade or store-bought shortcrust pastry

– 4 eggs

– 20 cl crème fraîche

– 2 eggplants

– 100 g smoked bacon lardons (vegetarians can make it without them)

– 1 onion

– 3 garlic cloves

– olive oil

– parsley

For the pastry

– 200 g flour

– 100 g butter

– 1 egg

– 1 pinch of salt

Preparation

Cut the eggplants into cubes of about 2 cm and sauté them with the onion and bacon. Add a little olive oil because eggplant absorbs a lot. Cook for about 15 minutes.

Mix the eggs with the crème fraîche, then season with salt and pepper. Pour this over the pastry. Then arrange the eggplant, onion, and bacon mixture on top. Prepare a persillade by mixing crushed garlic and chopped parsley, then spread it over the eggplants.

For the shortcrust pastry: in a bowl, mix the flour, butter cut into small pieces, the beaten egg, and the salt. Roll out the dough in a tart pan and prick the bottom with a fork.

Bake in a preheated oven at 180°C (350°F / gas mark 6) for 30 to 40 minutes depending on the power of your oven.

Here is the eggplant tart I made for our lunch on the terrace today! I hope that in the USA I will still be able to keep making a few Mediterranean dishes…

Eggplant Tart