Aubergine tartlets with sundried tomato, anchovy and parmesan Recipe

Crisp parmesan pastry topped with aubergine caviar, anchovies and sundried tomatoes served with a delicately spiced vinaigrette.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the pastry
  • Plain flour : 150 g
  • Grated parmesan : 150 g
  • Unsalted butter : 150 g
  • Whole egg(s) : 1 whole
  • For the garnish(es)
  • Aubergine(s) : 3 whole
  • Spring onion(s) : 2 whole
  • Sun blushed tomato(es) : 0 g
  • Piment d'Espelette : 2 g
  • Parmesan : 50 g
  • Basil : 1 bunch
  • Anchovies in oil : 24 whole
  • Rocket : 300 g
  • Lime juice : 10 ml
  • Olive oil : 20 ml
  • Ground cumin : 5 g
  • Curry powder : 10 g
  • Fine salt : 6 pinch(es)
  • Fresh coriander : 0.5 bunch
Method
  • ETAPE 1

    Make the vinaigrette: mix together the lime juice, curry powder, salt and 100ml olive oil.

  • ETAPE 2

    Preheat the oven to 180°C. Cut the butter into cubes and place in a bowl. Add the flour, grated parmesan, a pinch of salt and then mix with your hands to incorporate the butter. Add the egg to the mixture and work in. Gently bring the pastry together and then flatten into a disc about the size of a dessert plate and chill for at least 10 minutes. Remove the pastry from the fridge and make 6 rectangles 8cm long and 4 wide. Place on a baking sheet and cook in the oven for 15 minutes then allow to cool.

  • ETAPE 3

    Peel the aubergines and cut into small cubes. Peel the onions and thinly slice. Pick and chop all of the fresh herbs but do not mix them together.

    Place 3 tablespoons of olive oil in a hot wok, add the aubergines and a pinch of salt and cook for 1 minute. Add 50ml of water and cover. Allow all the water to evaporate and then cook the aubergines until they start to stick to the base of the pan. Remove from the heat and crush with a fork. Mix in the fresh coriander, cumin and piment d'Espelette.

  • ETAPE 4

    Spread the aubergine caviar on to the pastry and top with anchovies, sundried tomatoes and parmesan shavings. Serve with rocket and a drizzle of vinaigrette.

Chef's tip

«Make a large version of this pastry and cut up at the table. Dress the pastry with the aubergine just before serving - this will keep the pastry crisp.»

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