Eggplant and Tomato Tart
Ingredients
- 1 9 Inch Pie crust
- 1 Eggplant
- 1 Tsp Salt
- 3 Tbs Olive oil
- 4 Cloves Garlic thinly sliced
- 1 Tbl Fresh basil chopped
- 1 1/2 Tsp Fresh oregano chopped
- 1 1/2 Tsp Fresh mint chopped
- 1 Cup Grape tomatoes cut in 1/2
- 1 Cup Smoked Gouda shredded
Instructions
- Preheat oven to 400°.
- Press the dough in the bottom and sides of a tart pan and pierce the bottom and sides of dough with a fork then bake at 400° for 10 minutes.
- Cool completely.
- Slice the eggplant into 1/4 inch slices.
- Arrange the eggplant onto a baking sheet and sprinkle with 1/2 teaspoon of salt.
- Let sit for 15 minutes and pat dry with paper towels.
- Drizzle the eggplant with 2 tablespoons olive oil.
- Bake at 400° for 20 minutes.
- Stack eggplant slices and place in an airtight container and seal to steam for 7 minutes.
- Chop the herbs.
- Grate the cheese.
- Cut the tomatoes in half.
- Thinly slice the garlic.
- Heat a large skillet on medium high and Heat a large nonstick skillet and add 1 tablespoon of olive oil.
- Add the garlic and cook for 2 minutes.
- Remove from heat and stir in 1/2 teaspoon salt, basil, oregano, mint, and tomatoes and set aside.
- Sprinkle 1/2 the cheese on the bottom of the crust.
- Layer the eggplant over the cheese.
- Spread the tomato mixture over the eggplant.
- Sprinkle with the remaining cheese.
- Bake at 400° for 15 minutes or until cheese melts. Cut into 8 wedges.
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