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LOCATION: Recipes >> Entrée Pies >> Cheese Eggplant Tart

Print this Recipe    Cheese Eggplant Tart

Goat Cheese, Eggplant, And Roasted Pepper Tart

1/2 pound frozen puff pastry, thawed
2 tablespoons softened butter
3 bell peppers, 1 each red, green, and yellow
1 Japanese eggplant or 2 small American eggplants
1/4 cup clarified European-style butter
Salt and pepper to taste
2 cups crumbled goat cheese, loosely packed
1/3 cup grated Parmesan cheese
16 fresh basil leaves, for garnish

1/8 cup balsamic vinegar
salt and pepper to taste
1/3 cup olive oil
1/4 pound mixed salad greens

Preheat the oven to 375 degrees. Grease a fluted pan, pie tin, or
shallow springform pan. Roll out the puff pastry to the width of
the baking pan. Dust the rolling pin with flour and carefully roll
the pastry back onto the rolling pin, then unroll it over the pan.
Press the dough into place and crimp the edges. Brush the pastry
with the softened butter. Place the bell peppers over an open
flame or under the broiler and completely blacken them on all sides.
Put the blackened peppers in a plastic bag, seal it, and allow them
to steam for 20 minutes. Remove the peppers from the bag and peel
away and discard all black skin. Cut the peppers in half and remove
all seeds and veins. Cut into 1/2 -inch thick strips. Cut the
eggplant crosswise on the bias into 1/2-inch-thick slices. Brush
the eggplant lightly with the clarified butter and season with salt
and pepper. Roast the eggplant in the oven for 15 minutes, or
until done but not mushy. Place the crumbled goat cheese on top
of the pastry. Top the go at cheese with the eggplant and peppers
in a spiral fashion, overlapping each. Sprinkle the Parmesan cheese
over the eggplant and peppers. Bake the tart for about 20 minutes,
or until it is golden brown and the edges are puffy. Garnish with
the fresh basil leaves. Whisk together the vinegar, salt, and
pepper in a bowl. Slowly add the olive oil while whisking. Toss
with the greens and any remaining eggplant or peppers and serve on
top of the tart.

Yield: 8 servings

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