Mushroom & Aubergine Tart with Garlic Chives
SERVES 6 SUPER EASY
The rich flavours of mushrooms, aubergine and a little garlic here are simply delicious. However this is a very versatile tart which can be used as.A base recipe –simply change the vegetables with the seasons. Garlic chives are available in most asian supermarkets. For a delicious lunch for four people, serve the tart with the salad of herbs.
1 loaf barmbrack, fruit loaf or white bread
100 g (4 oz) unsalted butter
60 g (2½ oz) icing sugar, sifted
600 g (1¼Ib) Bramley cooking apples
juice of 1 lemon
150 g (5 oz) unsalted butter
100 g (4 oz) caster sugar
450 ml (15.fl oz) whipping cream
few drops of vanilla essence
Pre–heat the oven to 180°C/350°F/gas 4. Grease a 20 cm (8 in) tart tin.
Rollout the pastry and use it to line the prepared tart tin. Place in the fridge to chill for at least 20 minutes. Cover with kitchen foil, fill with baking beans and bake blind in the pre–heated oven for about 10 minutes until light golden brown. Remove the foil and beans and set the tart aside to cool.
Reduce the oven temperature to 150°C/300°F/gas 2.
In a large frying–pan heat the butter and 1 tablespoon of oil until foaming. Add the mushrooms and fry until cooked. Season with salt and pepper and tip into a large bowl. Heat the remaining olive oil and fry the aubergines with a little salt over a moderately high heat. Don’t be tempted to add more olive oil as this will make the whole dish too oily. Fry the aubergines until light brown and cooked through. Add the aubergines to the mushrooms and mix in the garlic chives or garlic.
In a medium bowl, whisk the eggs and egg yolks together until well blended. Add the cream, ½ teaspoon of salt and a pinch of pepper and whisk gently until you have a smooth mixture. Stir in the mushrooms and aubergines. Gently pour the filling into the pastry case and cook in the pre–heated oven for about 40 minutes until the tart is completely set. Allow to cool for 10 minutes before serving.