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Aubergine tart with ricotta and fresh chilli
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Bake this tart for longer than you think, otherwise the pastry below could be soggy; it needs to be crisp so you can pick up pieces with one hand in true canapé fashion.
2 x 215g sheets puff pastry, defrosted
50g double cream
250g aubergine (about 1 medium), very thinly sliced
1 small red onion, thinly sliced
1-2 red chillies, thinly sliced
60ml olive oil, plus extra for drizzling
½ x 25g pack mint, leaves torn
1. Preheat the oven to 220˚C, gas mark 7. Put a large baking tray in the oven to heat up. Lay out a large piece of baking parchment and roll the 2 sheets of puff pastry together over it to make one larger rectangle, about 33cm x 23cm. Mix the ricotta and cream in a small bowl and season. Spread over the puff pastry, leaving a 5cm border on all sides. Layer over the aubergine, onion and chilli. Drizzle with the 60ml olive oil and season.
2. Lift the baking parchment with the uncooked tart onto the hot baking tray and bake for 30-35 minutes, rotating once, until the pastry is entirely baked through (it should be crisp on the bottom) and both the pastry and the aubergine are golden brown. Remove from the oven and allow to cool slightly, then drizzle with a little extra olive oil and top with the mint leaves. Cut into bite-sized pieces to serve.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.