Eggplant and goat cheese tart

Summer is gone and for the first year Jack is going to school… almost. It’s difficult for him to stay over there and sees his mom and dad leaving. Being the past 32 months only at home with me, school is a big change. For the moment I have to go pick him up earlier than the other kids. « Piano, piano » said his teacher (who by the way told me after his first day « Giacomo è MOLTO impetuoso »… Jack is a bull head ;-(

Thus I did not have time since last week to take pictures for my blog. Between the school, my macarons business and a macaron pyramide (1st one) for a birthday, I have been quite overwhelmed. Yesterday night I discovered some pictures that I did this summer with vegetables that we bought at the « contadino », the market gardener, in Pescia Romana where we spent a couple of weeks before going to France and Belgium. I just have the recipe for one of them: the eggplant and goat cheese tart (yes a tart…again!).

It originally comes from Béa who holds the beautiful blog la tartine gourmande. Mine is not as decorated, garnished (no honey, no red raddish) and I use a « basic » goat cheese as St maure is not that available here. But the fact is… it’s simply delicious, specially with home made puff pastry.

Eggplant and goat cheese tart

  • 1 roll of puff pastry
  • 2 small eggplants long (avoid eggplants with seeds inside they become bitter when cooked)
  • A St Maure cheese or an equivalent classic goat cheese
  • thyme
  • pepper
  • olive oil
  1. Preheat oven to 180 ° C.
  2. Wash eggplant and cut into slices (half cm thick maximum)
  3. Roll out the puff pastry. Cut into individual servings (or leave whole).
  4. Place a slice of eggplant on each portion of dough, and pour a little olive oil over.
  5. Place a piece of goat cheese on the eggplant, drizzle lightly with olive oil.
  6. Sprinkle with thyme and pepper. Cook for half hour (until the dough is golden brown)

Tarte aux aubergines et fromage de chèvre

  • 1 rouleau de pate feuilletée
  • 2 petites aubergines longues (éviter les aubergines qui ont des graines à l’intérieur elles deviennent amères à la cuisson)
  • 1 fromage St Maure ou une buchette de fromage de chèvre
  • thym
  • poivre
  • huile d’olive
  1. Préchauffer le four à 180°C.
  2. Laver les aubergines et les couper en rondelles (1/2 cm d’épaisseur maximum)
  3. Etaler la pate feuilletée. La couper en portion individuelle (ou la laisser entière).
  4. Déposer une rondelle d’aubergine sur chaque portion de pate, et verser un peu d’huile d’olive dessus.
  5. Recouvrer d’un morceau de fromage de chèvre, arroser aussi légèrement d’huile d’olive.
  6. Parsemer de thym et enfourner pour 1/2 heure (jusqu’à ce que la pate soit dorée)

Crostata di melanzane e caprino

  • 1 rotolo di pasta sfoglia
  • 2 melanzane piccole lunghe (evitare le melanzane che hanno dentro i semi diventano amari alla cottura)
  • Un formaggio di capra Saint Maure o uno equivalente
  • timo
  • pepe
  • olio d’oliva
  1. Preriscaldare il forno a 180 ° C.
  2. Lavare le melanzane e tagliarle a fette (1/2 cm di spessore massimo)
  3. Stendete la pasta sfoglia. Tagliare a porzioni individuali (o lasciare interi).
  4. Mettere una fetta di melanzane su ogni porzione di pasta, e versare un filo d’olio sopra.
  5. Mettere un pezzo di formaggio di capra, poi un po’ d’olio d’oliva.
  6. Cospargere con timo, pepe e cuocere per mezz’ora (fino a quando l’impasto è dorato)
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