TOMATO AND BRINJAL TART

Serves 8



PASTRY



365 ml Cake Flour

...
160 ml chilled butter

150 gram Cheddar cheese



FILLING



2 -3 brinjals, sliced

olive oil

4 - 6 ripe tomatoes, sliced

125 ml grated Parmesan cheese

Handful fresh basil leaves, torn

250 ml sour cream / fresh cream / or plain yoghurt

2 large eggs - lightly beaten



Place the flour and butter into a food processor and blend until it resembles breadcrumbs. Add the cheese and season lightly with salt and pepper. Blend until the mixture forms a ball. Cover with plastic wrap and chill the pastry until ready for use.



Roll the pastry out onto a lightly floured surface and use it to line a greased flan tin. Bake blind in preheated over of 180 deg C for 15 minutes.



FILLING: Brush the brinjals with olive oil and roast until tender or cook on a griddle pan.

Layer the slices of tomato and brinjal in the precooked tart case, so that they overlap. Sprinkle with Parmesan cheese and season with salt and pepper and a little basil.

Whip the sour cream and eggs together and pour carefully over the vegetable filling. Bake in a preheated oven for about 25 minutes or until set and golden. Serve sliced with a spice relish and garnish with some fresh basil.

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