Brinjal tart
| Serves: | 6 |
| Cooking Time: | 35 minutes |
| Prep Time: | 35 minutes, plus 30 minutes' chilling time |
Ingredients
- 250 g cake flour, plus extra for dusting
- 125g butter, at room temperature
- 2 tsp salt
- 3 extra-large eggs
- 1-2 Tbsp Ice water
- 8 sundried tomatoes
- 2 brinjals, sliced lengthways
- 4 baby brinjals
- 5 Tbsp extra virgin olive oil, plus extra for drizzling
- 2 tsp Tumeric
- 2 tsp cumin
- 100 g Feta cheese
- 4 tbls chopped fresh coriander, leaves picked from stalks
- 4 Free-range eggs, beaten
- 1/3 - 1/2 cup organic cream
- salt to taste
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Cooking Instructions
- Place the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and slowly add the iced water, 1 T at a time, until a dough forms.
- Place the dough on a clean surface and gently shape into a ball. Wrap in clingwrap and chill for 30 minutes. Preheat the oven to 180°C.
- While the dough is chilling, marinate the sliced brinjals in the olive oil, borrie and jeera.
- Remove the dough from the fridge and gently roll out on a clean, floured surface. Top with the sundried tomatoes and fold the dough over, then roll out again, incorporating the sundried tomatoes into the dough.
- Place the dough on a floured baking tray and fold in the sides to form a freeform tart base. The sides should to be high enough to hold the filling and the liquid.
- Dot the feta onto the dough and scatter over the dhania. Arrange the brinjal onto the dough to resemble a blooming flower, starting from the outside and working your way inwards.
- Mix the eggs and cream, gently pour over the tart and bake for 35 minutes, or until the pastry is golden and cooked and the filling has set. Season with extra salt before serving.
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