zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Aubergine tart with ricotta and fresh chilli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Aubergine tart with ricotta and fresh chilli

    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.

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 35 minutes
    • Total time: 55 minutes, plus cooling

    Serves: 6

    Ingredients

    2 x 215g sheets puff pastry, defrosted
    250g ricotta
    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 

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary