Recipe Aubergine and Ricotta Tart

[MypinchofItaly]

Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins

• Ricotta: 250 g
• Ready-rolled puff pastry: 1 sheet standard-sized roll
• Cherry tomatoes. better if a bit ripe: 5
• Aubergines: 1 medium
• Garlic: 1 clove
• Mint, fresh: 4 leaves
• Extra virgin olive oil (EVOO): 2 tbsp
• Nutmeg: a pinch
• Milk or melted butter: to taste
• Salt and pepper: to taste

Method

Pre-heat the oven to 180°C.

Cut the aubergine into slices thick 0,5 cm, and chop mint leaves.

Peel the garlic and brown it in a pan with 2 tbsp of Evoo; add diced aubergines and mint and season to taste with salt and black pepper. Cook for 10 minutes, then turn off the heat, remove the garlic. Add ricotta along with a pinch of nutmeg and a pinch of salt and black pepper, mix thoroughly.

Roll out the puff pastry sheet onto a parchment-lined baking tin and prick it all over with a fork; this won’t allow the puff pastry to swell during cooking.

Tip: If you think the ricotta filling may be too liquid, spread some breadcrumbs or grated cheese over the puff pastry before proceeding any further; they will absorb most of the liquid and your tart won’t have a soggy bottom.

Put ricotta/aubergine mixture onto the dough and use a spatula to spread it around in an even layer. Place cherry tomatoes on top to garnish, add a pinch of salt again.

Tip: We did not use eggs in the mixture, so to brown the crust of the puff pastry, you can brush it with milk or even with melted butter.

Bake for about 25-30 mins to 180°C and allow it to cool down a little before serving.