I have excited about this meal all week. I found the recipe in Cooking Light well over a week ago, and on Saturday I finally had all the ingredients to make it. Thus I planned my entire Sunday around it.
I had planned on waking up early, around 7:30 but I turned off my alarm and didn’t get out of bed til 9:30. I made some apple pancakes (I’ll spare you the recipe, although its similar to apple oatmeal waffles, just replace the regular flour for whole wheat and add some wheatgerm).
I then cleaned the house and went for a run.
Not too shabby after the long run yesterday.
Before I left, I thought I’d treat myself to a pumpkin spice ale from Schafly. After my run I popped into Straubs for beer, coconut water and the new feast and sauce magazines, paid and left. On the walk home, the thought crossed my find that the cardboard felt wet, and hopefully it doesn’t break.
Well of course because I thought it, it happened. The 6 pack broke, and lost 2 beers in the process. Luckily I didn’t lose more 🙂
Got homework done and then to mass.
Then it was time to cook and watch the Broncos.
This Tomato, Eggplant tart was to die for. It literally melted in my mouth and I had to control myself from getting thirds!
This would make a great breakfast dish as well since there’s eggs. I literally sounded like Bob from What about Bob, making the mmmms, ooohhh this is good, etc.
I hope you enjoy it as much as I did!
Some of the ingredients!
Tomato and Eggplant Tart
Adapted From Cooking Light 2012
½ (14.1 oz) package refrigerated pie dough
2/5 oz ( 2/3 cup) fontina cheese, plus a bit more for topping
½ cup pitted kalamata olives, chopped
1/3 cup sliced shallots
1 heirloom tomato cut into ½ inch thick slices ( I used regular tomatoes from the farmers market)
½ of an eggplant sliced into ½ inch thick slices
3 tablespoons all-purpose flour
1 tablespoon cornmeal
1 tablespoon thyme
½ teaspoon pepper
1 ½ tablespoon grated Parmigiano-Reggiano
3 large eggs ( I used 1 egg and egg whites)
2 tablespoons fresh basil leaves
1. preheat oven to 350F
2. Roll out dough, press into a 9 inch deep dish tart or spring form pan ( I used a pie pan) and spray with cooking spray
3. Sprinkle with fontina cheese, olives, and shallots.
4. arrange ½ of the eggplant and tomato slices on the shallots.
5. Combine the flour, cornmeal, thyme and sprinkle over the eggplant and tomatoes; add remaining tomatoes and eggplant.
6. Combine milk, eggs, and Parmigiano-Reggiano, and pour mixture into the dish.
7.vTop with leftover cheese and some of the basil.
8. bake for about 40 minutes or until set. Add the remaining basil leave and enjoy!
Nutrition facts per serving:
244 calories, 13.9g fat, 5.1g monounsaturated fat, 8.9g protein, 22.7g carbohydrate, 1.6 g fiber
Printable version Tomato and Eggplant Tart