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Aubergine savoury tart

Aubergine savoury tart with herbs, red pepper and sun-dried tomatoes recipe

aubergine savoury tart
Serves

Serves

Time

Time

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Ingredients
    • Pastry
    • 200 g Clover Mooi River Butter
    • 200 g Clover Cheddar, grated
    • 200 g cake flour
    • 1 ml cayenne pepper
    • 3 ml mustard powder
    • 1 ml salt
    • Filling
    • 10 ml Clover Mooi River Butter
    • 1 small bunch spring onions
    • 1 small aubergine, chopped
    • 25 ml fresh parsley, chopped 10 ml fresh oregano, chopped
    • 1 red pepper, seeded and sliced
    • 5 sun-dried tomatoes, drained and chopped
    • 3 eggs 125 ml Clover Fresh Cream
    • 15 ml cake flour
    • 5 ml Tabasco sauce
    • 125 ml Clover Emmental, grated
    • 30 g La Campania Parmesan Cheese, grated
    • salt and freshly ground black pepper to taste
Method

    Preheat oven to 200°C.

    Pastry:

    Blend all the pastry ingredients together in a food processor.

    Press into a large ovenproof tart dish and refrigerate.

    Filling:

    Heat butter in a heavy-based saucepan.

    Add spring onions and sauté until translucent.

    Add the aubergines, herbs, red pepper and sun-dried tomatoes.

    Beat the eggs, cream, flour and Tabasco sauce together.

    Fold in the sautéed vegetables and the cheese.

    Season.

    Pour into the pastry base and bake for 35 minutes or until set.