A superb fall tart served as a first course with a small salad or as part of a brunch or lunch menu. Ideally, use a Sicilian eggplant as it has a soft custardy texture.
- ½ of a 450 g pkg frozen puff pastry, defrosted
- 1 large eggplant
- 2 tbsp olive oil
- 1 cup chopped onion
- 1 tsp chopped garlic
- 2 tsp chopped fresh oregano
- 2 tbsp chopped mint
- Salt and freshly ground pepper
- 3 eggs
- ½ cup whipping cream
- 1 cup feta cheese
- cut in ½-inch cubes
- 2 cups arugula leaves
- 1 cup mixed greens
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Roll out pastry to fit a 9-inch tart pan. Trim edge and prick all over with a fork. Place in freezer and freeze for 2 hours or until pastry is frozen.
Preheat oven to 400°F.
Prick eggplant in 3 spots and place on a baking sheet. Bake for 40 to 45 minutes until soft. Cool slightly. Cut eggplant in half lengthwise, drain out any liquid. Scoop out flesh and coarsely chop. There should be about 2 cups (500 mL) flesh.
Heat oil in a skillet over medium heat. Add onions and sauté for 2 minutes. Add garlic and sauté 1 minute longer. Stir in eggplant, oregano and mint. Cook together for about 5 minutes or until flavours are combined and mixture is thick. Season with salt and pepper. Remove to a bowl and cool. Purée mixture in a food processor or with a hand blender.
Beat in eggs and cream and season well with salt and pepper.
Remove frozen tart shell from freezer and place on a baking sheet. Scatter over cubes of feta and spoon eggplant mixture over top. Bake tart for 15 minutes, reduce heat to 350°F (180°C) and bake another 20 to 25 minutes or until mixture is set and pastry is crisp on the bottom. Cool. Cut into 6 wedges.
Toss together arugula leaves and mixed greens. Combine olive oil and balsamic and drizzle over salad. Serve beside a wedge of tart.