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For the pastry

For the sauce

For the filling

Nutrition: per wedge

  • kcal431
  • fat31g
  • saturates12g
  • carbs30g
  • sugars0g
  • fibre4g
  • protein10g
  • salt1.26g
    low
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Method

  • step 1

    To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.

  • step 2

    While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn’t stick. Season well and set aside to cool completely.

  • step 3

    Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top – it seems a lot, but it all gets soaked up – then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.

  • step 4

    Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there’s no need for baking beans).

  • step 5

    Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.

  • step 6

    Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.

  • step 7

    Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.

Recipe from Good Food magazine, October 2003

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.1 out of 5.13 ratings

raincloud_

A star rating of 4 out of 5.

Everyone in the family enjoyed this tart so it was well worth the time taken to make.

thecherub avatar

thecherub

A star rating of 4 out of 5.

We really enjoyed this, even my meat loving OH. It took a long time to make but was time well spent on a Sunday afternoon. The filling was a bit too wet when it came out of the oven, but improved as it was left to cool. The pastry was not great but I put that down to me, not the recipe. I will…

klee34

A star rating of 5 out of 5.

Works well. Added goats cheese instead of cheddar and managed to make it gluten free with Doves Farm gluten free mixture. Tasty.

carolineb

A star rating of 4 out of 5.

Good and filling but needed to add sugar to sauce and salt to dough. Aubergines were very nice.

wellmichelle avatar

wellmichelle

A star rating of 5 out of 5.

This was really tasty, and went down a treat. The only two things I changed were I put pieces of sliced goats cheese on top instead of the mozzarella and chedder, and used a bought pastry (I was short of time!). Next time I will definately be making two!

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