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Aubergine And Oatmeal Tart
Ingredients
- 150 gm plain flour sifted plus I tbsp
- 100 gm medium oatmeal
- 150 gm butter diced
- 1 lrg egg
- 1 lrg aubergine thickly sliced fried in extra virgin olive oil till tender then patted dry
- 400 gm tin crushed tomatoes
- 100 gm mature cheddar grated
- 1 Tbsp. extra virgin olive oil
Directions
- Place the flour oatmeal butter and a healthy pinch of salt in a food processor.
- Process then add in the egg.
- Process combine to a ball cover refrigeratefor 15 to 20 min then roll out to fit a deep 23cm tart tin. Prick the base then refrigerateagain.
- Bake blind (lined with foil and baking beans) at 190C/375F/Gas Mark 5 for 15 min.
- Remove the foil and beans continue to cook for a further 5 min then remove.
- Sprinkle 1 tbsp oatmeal over the base top with the tomatoes then the aubergines and season. Scatter with cheese drizzle with oil then bake for 20 to 25 min.
- Serve hot with salad.
- Serves 6
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