Grilled Aubergine and Red Pepper Tart with Goats Cheese

recipe

Grilled Aubergine and Red Pepper Tart with Goats’ Cheese

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A very trendy type of quiche, if that is still possible, and very, very good, even if it isn’t trendy. Grilling the vegetables imbues this tart with an unusual smoky flavour, while Greek yoghurt is rich enough to give a silky-soft texture to the filling.

Ingredients

340g shortcrust pastry
3 large garlic cloves (unpeeled)
1 large aubergine
2 large red peppers
240ml Greek yoghurt
2 egg yolks
1 egg
salt and freshly ground black pepper
85g goats’ cheese, rinded and thinly sliced
1 tsp finely chopped fresh rosemary leaves

Serves: 6 Cook Time: 60 Total Time: 60min

Directions

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Line a cm tart tin with the pastry and prick all over with a fork. Rest it in the fridge for at least half an hour. Preheat the oven to //gas mark
Line the pastry case with greaseproof paper or foil, weigh the paper or foil down with baking beans and bake blind for minutes. Remove the beans and paper or foil and return the pastry case to the oven for # minutes, to dry without browning. Leave the pastry case to cool and turn the oven down to //gas mark
Preheat the grill to hot. Thread the unpeeled cloves of garlic on to a skewer, to prevent them falling though the bars. Grill the garlic, the whole aubergine and whole red peppers close to the heat, turning occasionally, until all are thoroughly charred. The garlic will be ready first and should feel soft to the touch. Remove from the skewer, leave to cool for a few minutes and then peel.
The aubergine, too, will feel soft and squishy when it&#s ready. Drop into a plastic bag and leave until cool enough to handle. Then strip off the skin, cut the flesh up roughly and leave it to drain in a colander
Drop the peppers into a plastic bag and leave until cool enough to handle. Strip off the skins and cut the flesh into strips.
Press the aubergine gently to expel excess moisture, and then drop into a food processor with the peeled garlic and a couple of spoonfuls of the yoghurt. Whizz until smooth and then add the remaining yoghurt, egg yolks, egg and salt and pepper. Process again briefly to mix.
Spread half the mixture on the base of the pastry case. Cover with strips of red pepper and then smooth over the rest of the aubergine mixture.
Arrange the cheese on top and scatter with rosemary. Bake for &# minutes, until just set. Serve warm or cold.