Recipe: Grilled Eggplant and Tomato Tart with Goat Cheese and Basil Pesto
Introduction
Grilled Eggplant and Tomato Tart with Goat Cheese and Basil Pesto is a delicious and healthy dish that combines the smoky flavors of grilled eggplant and tomatoes with the creamy tang of goat cheese and the freshness of basil pesto. This recipe is perfect for a light lunch or as a side dish for a summer barbecue. In this article, we will guide you through the process of making this mouthwatering tart.
Ingredients
To make this Grilled Eggplant and Tomato Tart with Goat Cheese and Basil Pesto, you will need the following ingredients:
For the tart crust:
– 1 ½ cups of all-purpose flour
– ½ teaspoon of salt
– ½ cup of cold unsalted butter, cut into small cubes
– 3-4 tablespoons of ice water
For the filling:
– 1 large eggplant, sliced into ¼ inch rounds
– 2 large tomatoes, sliced into ¼ inch rounds
– 4 ounces of goat cheese, crumbled
– ½ cup of basil pesto
– Salt and pepper to taste
Instructions
Now let’s dive into the step-by-step instructions for making this delicious Grilled Eggplant and Tomato Tart with Goat Cheese and Basil Pesto.
Step 1: Prepare the tart crust
1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add the cold butter cubes to the flour mixture and use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Grill the eggplant and tomatoes
1. Preheat your grill to medium-high heat.
2. Brush the eggplant and tomato slices with olive oil and sprinkle with salt and pepper.
3. Grill the eggplant and tomatoes for about 3-4 minutes per side, or until they are tender and have grill marks.
4. Remove from the grill and set aside.
Step 3: Assemble the tart
1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled tart crust on a lightly floured surface to fit a 9-inch tart pan.
3. Carefully transfer the rolled-out dough into the tart pan, pressing it gently into the bottom and sides.
4. Trim any excess dough and prick the bottom with a fork to prevent it from puffing up.
5. Spread the basil pesto evenly over the tart crust.
6. Arrange the grilled eggplant and tomato slices on top of the pesto.
7. Sprinkle the crumbled goat cheese over the vegetables.
8. Season with salt and pepper to taste.
Step 4: Bake and serve
1. Place the tart in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted.
2. Remove from the oven and let it cool for a few minutes before slicing.
3. Serve warm or at room temperature.
Conclusion
Grilled Eggplant and Tomato Tart with Goat Cheese and Basil Pesto is a delightful dish that showcases the flavors of summer. The combination of grilled eggplant and tomatoes, creamy goat cheese, and fragrant basil pesto creates a harmonious blend of tastes and textures. Whether enjoyed as a main course or a side dish, this tart is sure to impress your family and friends. So, gather the ingredients and try making this recipe for a memorable culinary experience.