An ideal tart to accompany barbecued beef steaks or fish, this also makes a delicious vegetarian main dish when served with just a salad. This recipe for homemade puff pastry can be used in other recipes, too.
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2 teaspoons minced fresh oregano
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon cumin, garam masala, or your choice of spice
Slice the aubergines into rounds, and place them in a bowl. Sprinkle with the oregano, lemon juice, olive oil and cumin. Season with salt and pepper. Let the aubergine marinate at room temperature, stirring occasionally, while you prepare the puff pastry.
To make the puff pastry: Stir together the flour, fromage frais, butter and salt to form a soft dough. You will see pieces of butter. Form the dough into a ball, cover with cling film or place in an airtight container and let rest in the refrigerator for 30 minutes.
Preheat the oven to 180 C / Gas 4.
Cook the aubergine mixture in a frying pan over medium high heat until lightly golden, about 3 minutes. Arrange the aubergine slices in a tart mould, add any pan juices and pour the passata over the aubergine; set aside.
Remove the pastry from the refrigerator, and roll into a thick rectangle on a lightly floured surface, trying to keep the edges fairly straight. Fold the pastry into thirds like a business letter. Turn the pastry 90 degrees, and roll into a rectangle again. Again, fold into thirds. Turn the pastry 90 degrees, fold into thirds again, and roll out slightly larger than the tart mould.
Place the pastry over the vegetables in the tart mould, and trim the edges to fit the mould.
Bake in the preheated oven until the pastry is golden, about 30 minutes. Turn out onto a serving plate and serve hot or at room temperature.