1 9" pastry crust tart shell, lined tightly with foil and frozen for 20 mins.
1/2 onion, diced
2 Tbl. olive oil
4 cups diced eggplant ( do not peel eggplant)
2 cloves garlic, minced
1/4 tsp. salt
1 Tbl. fresh thyme, minced or 1/2 tsp. dried thyme
1/4 cup dry white wine
6 oz. fresh goat cheese
1 large tomato, cut into 6 round slices
Minced parsley, garnish
Remove tart shell from freezer and bake at 450° for 20 mins. removing foil during last 5 mins. Allow tart shell to cool.
Sauté the onion in the olive oil for about 5 mins. Add the eggplant,
garlic, thyme, and salt and continue to sauté for another 5 mins.
Add the white wine, cover and simmer over very low heat for about 15 mins. stirring
occasionally to prevent sticking. Add a little water if needed.
Remove from heat and allow to cool for 10 mins.
Crumble the goat cheese into the eggplant mixture and gently mix. There will
be some small clumps of cheese.
Spread the mixture evenly in the tart shell, filling out to the edges.
Top with the 6 slices of tomato.
Bake at 450° for about 30 minutes. Crust should be golden brown and tomatoes
nicely roasted.
Let cool for 10 mins. before cutting. Serve warm.
Serves 6 as an appetizer or 4 as an entree.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge