Mediterranean tart with aubergines and tomatoes (tarta mediterranea de berenjenas y tomates)

And here we are again, and how time flies !! And seriously it is not that I do not have recipes but I need time to sit on the computer, just as I wanted to do it makes me be a quiet time and think about other things. 

March is a difficult one here and it seems that it has been moved with all the problems without solution, we remain almost the same as when the things started.

I bring you an eggplant tartlet that I found in those recipes that I keep in small pieces of paper or cuttings (many) and when I put myself in order I find them.
The dough is delicious and it not difficult  to make , for those who do not want eggplants can make it with zucchinis, it serves for lunch or for any meal.

Thanks to all by coming!!!


Source  : Receta Revista Ya





Ingredients (crust)

2 cups plain flour
100 grams unsalted butter cubed and chilled 
4 -5  tablespoons ice water
1 teaspoon salt


Filling

2 medium aubergines (eggplants)
2 riped tomatoes
1/2 cup minced fresh basil
1/2 cup olive oil
2 garlic  cloves chopped
salt and pepper
3 tablespoons grated parmesan cheese



Method


Make the dough:

In a bowl put the flour and salt.
Add the butter into small cubes and mix with yours fingers.
 then add a few tablespoons of ice water just to shape and wrap the dough in plastic film and let in the fridge for 20 minutes.

Then stretch the dough with a rolling pin and place it on a greased  tart pan or dish pie . Lift the edges about 2 cm.

Gently prick with a fork and place parchment paper and a weight over it (beans or chickpeas)
Cook about 15 minutes at 180 ° c.

Filling

Wash, dry and cut the eggplants into very thin slices.
Also cut the tomatoes into thin slices. Chop the garlic cloves.
Grease an oven tray with olive oil. Arrange the eggplants and tomatoes on the tray.

Sprinkle with the chopped garlic and add salt and pepper.
Distribute olive oil over the vegetables and bake at 180 ° C for 15 minutes.
See that the eggplants are soft.

Fill the pie dough with a layer of eggplants and tomatoes then distribute some chopped basil.
Sprinkle with grated cheese and bake for about 10 to 15 minutes.
Serve hot with a little chopped basil.



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We were on the beach yesterday (Viña del Mar/ Valparaiso )

(was lovely)

Tarta de berenjenas y tomates