Eggplant, olive and anchovy tart

Name: Eggplant, olive and anchovy tart
Cook time: 30 min
Cuisine: Italian
Ingredients: 2 small eggplants, peeled and cut into cubes; 1 handful salt; 1/2 cup olive oil; 2 medium brown onions, finely sliced; 4 garlic cloves, finely sliced; Salt (for seasoning); Freshly ground white pepper; 1 tbsp brown sugar; 10 thyme sprigs, tied together with kitchen string; 2 bay leaves; 3 sheets puff pastry, cut into six 14cm rounds; 25 green or black olives, pitted and cut in half; 25 anchovies, cut in half lengthways; 200g rocket, washed; 

Jeremy and Jane Strode

October 18, 2011

Eggplant, olive and anchovy tartJennifer Soo

Time:< 30 mins

This recipe is inspired by the specialty from Provence called pissaldiere. We've included eggplant for added flavour and richness. It's one of the tastiest tarts I've ever eaten.

Ingredients

2 small eggplants, peeled and cut into cubes
1 handful salt
1/2 cup olive oil
2 medium brown onions, finely sliced
4 garlic cloves, finely sliced
Salt (for seasoning)
Freshly ground white pepper
1 tbsp brown sugar
10 thyme sprigs, tied together with kitchen string
2 bay leaves
3 sheets puff pastry, cut into six 14cm rounds
25 green or black olives, pitted and cut in half
25 anchovies, cut in half lengthways
200g rocket, washed

Method

Sprinkle eggplant with salt and leave to stand for 30 minutes. Rinse and pat dry with paper towel. Heat oil in a heavy-based saucepan. Add onion and garlic, season and fry until golden brown, about 15 minutes. Add sugar and cook for five minutes. Add eggplant, thyme and bay leaves and cook, stirring regularly, until eggplant is completely soft. Discard thyme and bay leaves.
Preheat oven to 180C. Line baking trays with baking paper and place puff pastry discs about two centimetres apart (see tip). Bake until golden brown, about 12 minutes. Remove to a cooling rack. Spread evenly with eggplant and top with anchovies and olives in a criss-cross pattern.
Makes 6
Flat answer is two trays
To achieve a perfectly flat base when baking tarts, cook the pastry between two trays.
Simply cover the pastry with another layer of baking paper and another baking tray to weigh the pastry down.
The pastry shells can be stored on layers of paper in an air-tight container for three to four days.

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