Eggplant cheese tart

Category: Bakery products
Eggplant cheese tart

Ingredients

Dough base:
Corn flour 50 g
Whole wheat wheat
(regular flour can be used) 150 g
Finely ground almonds 2-3 st. l.
Salt pepper 0.5 tsp.
Butter 75g
Egg yolk + white)
(yolk in dough, white for coating) 1 PC
Oregano (oregano) 1 tsp
Cold water 2-4 st. l.
For filling:
Pasty cottage cheese 100 g
Feta type cheese (pickled) 100 g
Dor Blue cheese
(with blue mold of your choice) 100 g
Sour cream 100 g
Eggplant 1 PC
Oregano (oregano)
Salt pepper
Lemon juice
Olive oil
For baked tomatoes:
Cherry tomatoes 8-10 pcs
Olive oil
Aromatic spicy paste
Or:
Salt pepper
Oregano (oregano), thyme
1 clove of garlic

Cooking method

  • Unusual and beautiful appetizer for the festive table.
  • I was inspired by an idea from an Italian site. And of course, after the experiments, only tomatoes and ... eggplants remained unchanged ... although I also "played" with eggplants ...
  • So,
  • I advise you to start the day before - put half a glass of water in the refrigerator to cool, a jar with a mixture of wheat, corn and almond flour, and put the butter in the freezer.
  • The next day:
  • 1. Cut the tomatoes in half, lay them cut up, on a crumpled sheet of foil - so that the foil folds support the tomatoes, preventing them from turning over and letting all the juice out of the cut)
  • Grease with oil, sprinkle with herbs.
  • The recipe suggested crushing and finely chopping a clove of garlic, sprinkle with cherry. I used my harissa, a spicy pepper-garlic paste with caraway seeds and olive oil.
  • Season the cut especially abundantly so that as much as possible penetrates into the depth when baking.
  • Send the cherry to an oven preheated to 160 ° C for about an hour.
  • 2. Cut the eggplant in half lengthwise, brush with lemon juice, butter, sprinkle with salt and herbs and bake until soft, 40-45 minutes. Peel, chop finely, mix with cottage cheese, feta, Dor Blue cubes and sour cream, and set aside.
  • 3. Remove everything for the dough from the refrigerator: flour mixture, egg, water and oil. Then do everything quickly:
  • grate the butter into the flour mixture on a coarse grater, add salt, pepper, oregano and mix everything into small crumbs.
  • Shake the yolk with cold water, add to the flour, knead and roll the dough into a ball.
  • Refrigerate for 30 minutes.
  • Then roll out the form to the size, put it in it and put it in the refrigerator for another 15 minutes.
  • Put paper on the dough, chop the dough through the paper with a fork or wooden skewer, pour the load (I have beans) and bake at 200 ° C for 12-15 minutes.
  • Take out, remove legumes and paper. Beat the remaining protein, grease the bottom and sides of the tart (a good remedy against dough getting wet from the filling!) And send to the oven for another 5-7 minutes. Cool completely.
  • Put the filling into the cooled base, put the baked tomatoes on top, sprinkle with the oily juice that flowed out of the tomato during baking.
  • Let it brew in the cold at least overnight. And do not put on the table in advance, so as not to become warm, but serve immediately before the start of the meal as a snack.
  • Eggplant cheese tart
  • My comments:
  • This tart seemed very unusual to me and it really turned out to be very, very tasty!
  • The first time, as always, I tried to make it strictly according to the recipe, although I was 99% sure that I would not like the dough and the cheese filling would not impress either ...
  • As a result, a pleasantly crumbly base seemed more suitable for a soft cream filling. And I replaced some of the flour with corn and almond flour.
  • And the base has ceased to be secondary, it has rightfully joined the general taste melody ...
  • I also had to play with the filling. In the original, only ricotta with sour cream and eggplant were used.
  • Both ricotta and eggplant are too tender in themselves, I would say that this dish has a very incomprehensible taste ... and it happened. For me. I have no doubt that this taste will have its connoisseurs ...
  • I didn’t have enough spice and brightness in the cheese filling, so I replaced some of the curd cheese (ricotta) with feta and blue cheese (although I’m a small lover of such cheeses and in general I can only eat Dor Blue - but here its spicy taste is very elegant fit in ...)
  • Well, I tried to give the eggplant a sonorous note - before baking, I greased it not only with butter (as in the original), but also with lemon juice.
  • And I won't tell you about the taste of baked cherry - you understand
  • So try to surprise your loved ones and guests with such a tart and you will surely hear - wah-wah-wah ...
  • Eggplant cheese tart

Note

I got the idea from Julia Scarpaleggia (Giulia Scarpaleggia, 🔗), for which I am very grateful to her!

Aksinya Kabyzdyakina
awesome !!!
celfh
Irina, you have amazing taste sensations! Your recipes are very harmonious
lungwort
Ira ...! awesome ...! Interestingly, and when you serve chilled tart and cut its dough is not very dense? The filling is delicious!
Twist
Irisha, the tart is delicious !!! A real extravaganza of taste!
Nagira
Aksinya Kabyzdyakina, Selfh, Medunitsa, Twist

Girls, thanks! Hope the recipe comes in handy

Quote: celfh

Irina, you have amazing taste sensations! Your recipes are very harmonious

Tanya, I'm impressed ... thanks!

Quote: lungwort

Ira ...! awesome ...! Interestingly, and when you serve chilled tart and cut its dough is not very dense? The filling is delicious!

Natasha, that's why I selected the composition for the dough so that it was not dense, as it turns out according to the recipe Julie.
I myself like crumbly, but retaining its shape and without excess oil
Corn flour and almond flour make the dough just what you need!

MariS
Irisha,very original dish! It looks so festive and bright! Awesome !!!
lungwort
Ira, thank you again. It is very important for me that the dough is not tough. From this test, and probably the snack baskets should turn out great. THANK YOU!
Nagira
Quote: MariS

Irisha,very original dish! It looks so festive and bright! Awesome !!!

Marinathank you for the compliment

Quote: lungwort

Ira, thank you again. It is very important for me that the dough is not tough. From this test, and probably the snack baskets should turn out great. THANK YOU!

Natasha, you are absolutely right, this dough is great for baskets, too, I will have to try as soon as I buy the molds, I only have for muffins - in the form of smooth cups or with holes ... an omission, however
xoxotyshka
Irina, thank you very much for such a delicious tart !!! I did not take a photo, it turned out like you in the picture. Next time I will do it in baskets and most likely I will take puff pastry. Or I'll make profiteroles. The older generation was too tough.
Nagira
xoxotyshka
Galina, I'm glad that you generally liked it
But I am perplexed because of the non-friability of the dough, I deliberately moved away from the original due to the fact that for the first time I got a hard-to-bite one.That's why I replaced some of the ordinary flour with corn and nuts: they create a crumbly dough structure
The only explanation is that your cornmeal was ground too fine and worked like cornstarch, not grit ...
Good luck with your further experiments with this tart!

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