Tomato & Eggplant Tart

Tomato & Eggplant Tart

Cooler evenings, a subtle change in slant of light, and the beginning waves of turning color in the landscape has me thinking of fall dishes, and this rustic tart featuring voluptuous ripe tomatoes from Brandmoore Farm layered with plump eggplant from Orange Circle Farm, the last of the harvest, eases the transition back into the kitchen.

The recipe is from Martha Rose Shulman, whose cookbook, the original The Vegetarian Feast, was among those I first learned to cook from. Her approach to vegetable-based cooking is to combine simple flavors that result in a complex whole. Though meatless, somehow this quiche-like tart filled with smoky eggplant, nutty gruyere, and herbaceous thyme manages to taste of bacon. Happy Fall Equinox, dear friends.

Note: If using a shallow tart pan, make sure to slice the eggplant thinly enough that two layers will fit. Should you find only one layer of eggplant fits, as I did, the end result is just as fine.

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4 Responses to Tomato & Eggplant Tart

  1. Looks absolutely delicious. But it is over 90 in coastal southern California, expected to be 98 tomorrow. Turning on the oven is not a possibility here yet. I have been grilling a lot of dinners after the sun goes down and it is cooler outside. It is easy to bake on a covered gas grill with a thermometer on the lid.

  2. Hi another inspired dish!
    I will make it!
    Sending you good wishes.
    🔆

    • Hi there, Lynne! It’s basically a quiche tweaked with some added vege heft, a little counterintuitive to have so much dairy with eggplant but seems to work. Hope you’re having a terrific Fall so far!

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