Grilled eggplant, tomato & gorgonzola tart

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On Martine Hilverda ‘s blog we found this delicious recipe for a grilled aubergine, tomato & gorgonzola tart. Vegan & delicious!

For 2 cakes:

  • 4 eggs
  • 240 ml milk (regular, soy or rice milk)
  • 1 teaspoon nutmeg
  • pinch salt and pepper
  • 2 cake tins with a diameter of 18 centimeters (preferably with a removable bottom)
  • oil for greasing cake tins
  • baking paper

For the bottom:

  • 200 grams rye flour or regular baking flour
  • 1 egg
  • 3 tablespoons linseed
  • 7 tablespoons of olive oil
  • 5 tablespoons cold water
  • pinch of salt

For the filling:

  • 1 eggplant, sliced ​​1/2 cm
  • 8 Roma tomatoes, quartered
  • 1 spring onion, thinly sliced
  • 100 grams gorgonzola
  • 2 sprigs of rosemary
  • two sprigs with mini tomatoes as garnish

Start with the pie crust by mixing the (rye) flour on a clean kitchen surface with the other ingredients. Knead and then make a ball. Place it covered in the fridge for an hour.

In the meantime, grill the aubergine slices in a generous amount of olive oil in a grill pan over low heat, until the aubergine has softened and grill marks are visible, this will take about 15 minutes.

Preheat the oven to 175 degrees and grease the cake tins with a few drops of olive oil.

After an hour, remove the dough from the refrigerator and divide it into two equal pieces. Take a square piece of baking paper of about 25 – 25 cm. Sprinkle some flour on top to prevent the dough from sticking.

Place the dough on the baking paper and push out the dough with your palm, so that you get a round piece that fits in the cake pan. Invert the parchment paper over the cake tin and carefully place the dough in it, pressing the sides gently. Cut off the dough that sticks out at the top with a knife and bake the dough for about 10 minutes in the preheated oven.

Now mix the eggs, milk, nutmeg, salt and pepper together. Remove the pie crust from the oven and divide the vegetables among the tins. Set aside the gorgonzola, rosemary and any tomatoes.

Pour the egg mixture into the cake tins and bake in the oven for 40 – 50 minutes until the egg mixture is set. Halfway through, divide the rosemary, gorgonzola and tomatoes over the molds. Voila, what a beauty!

Source: Culy by
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