A fresh and delicious recipe for a homemade savory tart.
Prep: 20 minutes
Cook: 1 hour 45 minutes
Chilling time: 1 hour 10 minutes
Total: 3 hours 15 minutes
Adapted from Once Upon a Tart
Unless you have scraps with which to make a franken-crust, use your favorite pie dough, or the recipe below. The cultured dairy adds extra tenderness and flake, but you can leave it out, no problem - just add extra ice water.
See this post
on making puff pastry for pictures of the fraisage/folding/rolling process. (You may wish to make a double batch of dough if you do these extra steps; double-wrap it and store it in the freezer for up to several months.) Also note that a metal pan will conduct the heat more quickly than a glass or ceramic pan; if you use a metal pan, check the par-baking crust earlier than suggested.
Dry-farmed tomatoes are my favorite, but you can substitute flavorful, ripe Romas or San Marzanos. Small, fresh eggplants tend to be mild and sweet, and don't usually need to have the bitterness sweated out. If yours are more elderly, toss the slices with a couple teaspoons of salt and let them sit for 30 minutes, then pat them dry, and taste a roasted slice before adding more salt to the recipe.
Nutritional values are based on one of eight servings.