This recipe is deceptively easy and super delicious. Substitute zucchini if you don’t like eggplant. Or Tuscan Herb Olive Oil if you don’t have Herbes de Provence.
Ingredients
Crust
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon HERBES DE PROVENCE OLIVE OIL
- 1 teaspoon HERBS DE PROVENCE seasoning
- 6 tablespoons butter cold and cut into pieces
Filling
- 1 medium eggplant cut crosswise into ¼-inch rounds
- ¾ teaspoon salt
- 1 teaspoon MTOO Fused Lemon Olive Oil
- 4 garlic cloves thinly sliced
- 1 tablespoon MTOO Neapolitan Herb Balsamic Vinegar
- 1 tablespoon chopped fresh basil
- 1 ½ teaspoons chopped fresh oregano
- 1 ½ teaspoons chopped fresh mint
- 2 heirloom tomatoes thinly sliced
- ½ cup shredded smoked mozzarella cheese divided
- 2 tablespoons grated fresh Parmesan cheese
Instructions
DIRECTIONS
- Preheat oven to 400°F.
- Prepare the crust. In the bowl of a food processor add the flour and salt. Pulse to combine. Add the Tuscan oil and pulse to incorporate into the flour mixture. Add the butter and pulse 8 times. There will still be chunks of butter in the flour. Slowly add just enough ice water one tablespoon at a time while pulsing just until the dough begins to come together. Turn out dough and gently form into a disc. Wrap in a sheet of plastic wrap and chill for 30 minutes.
- In the meantime, arrange eggplant rounds on a paper towel lined sheet tray. Make sure you have a few layers of paper towel. Sprinkle the eggplant with the salt and let stand for 15 minutes.
- After 15 minutes, pat the eggplant dry. Remove the paper towels and line the sheet tray with parchment. Arrange the eggplant in a single layer on the lined baking sheet and brush with the lemon oil. Bake at 400° for 20 minutes. Remove from the oven and set aside.
- Place the chilled dough on a lightly floured surface and roll into an 11-inch circle. Gently form the dough into a 10-inch round removable-bottom tart pan coated with cooking spray by gently pressing the dough against bottom and sides of pan. Pierce bottom and sides of dough with a fork and bake for 10 minutes. Remove from oven and cool on a wire rack. (There will be extra dough you can wrap tightly and freeze or you can make another mini tart.)
- While the crust is blind baking, heat a bit more of the oil in a large skillet over medium heat. Add the garlic and cook 1-2 minutes, until just beginning to turn translucent. Add the balsamic to do a quick de-glaze and let cook 30 seconds. Remove from heat and toss with fresh chopped herbs and tomatoes.
- To assemble the tart, ½ of the smoked mozzarella on the bottom of the crust. Arrange the eggplant and tomato mixture decoratively in layers in the crust. Top with the remaining smoked mozzarella and Parmesan cheese. Bake at 400° for 8-10 minutes or just until cheese melts. Garnish with more fresh herbs.
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