Tart with Roasted Eggplants and Sweet Peppers
Baking and Desserts • Italian
Description
Tart with Roasted Eggplants and Sweet Peppers
Ingredients
- Chicken Egg 1 piece
- Eggplants 2 pieces
- Shallot 1 piece
- Red Long Chili Peppers 1 piece
- Puff Pastry 1 piece
- Meyer Lemon Juice 1 tablespoon
- Olive Oil 5 tablespoons
- Balsamic Vinegar 1 tablespoon
- Parsley to taste
- Ground Black Pepper to taste
- Garlic 1 clove
- Salt a pinch
- Mild Chili Spice 1 teaspoon
- Tomatoes 2 pieces
- Lemon 1 piece
Step-by-Step Guide
Step 1
Prick the peppers and eggplants around the perimeter, rub with olive oil, line a baking sheet with foil, and place in a preheated oven at 355°F for 25 minutes.
Step 2
Remove the skin and seeds from the peppers. Slice the vegetables into rounds. Also slice the tomatoes.
Step 3
Slice the onion into half rings and crush the garlic. Add the herbs, season with salt and pepper, and dress with oil, vinegar, and lemon juice.
Step 4
Grease the tart molds with oil and lay the pastry (it’s better to prick it with a fork). You can place beans on top. Bake in the preheated oven at 355°F for five minutes.
Step 5
Remove and let cool slightly. Top with the filling. Brush the exposed edges of the pastry with beaten egg yolk.
Step 6
Return to the oven for 10 minutes.
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