oh my, is it nearing the end of summer already? it truly feels like yesterday that i was writing my first post about how excited i was to venture to the first farmers market of the season.
now we are knee deep in bushels of ripening eggplant & tomatoes, abundant basil and the last of our "hot" weather crops are making the final push of producing before the cooler weather moves in.
this time of year , the transition from summer to fall has me craving warm fall soups, pies and tarts.
with summer still forging on and fall knocking at the door i decided to combine the two into what i think is the perfect dish combining the best of summer and a little hint of fall.
i won't lie - i love everything about this simple tart.
eggplant, heirloom tomatoes and basil along with a hearty dose of freshly cracked pepper make a satisfying and hearty tart with the taste of summer and the comforts of fall.
of course you really can't have eggplant & tomatoes without garlic can you? well at least i can't.
Delicious served right from the oven or at room temp. this would be amazing served at an informal get together simply left out on a cutting board allowing guests to help themselves too throughout the night.
are you a fan of eggplant?
when you end up with a boatload of eggplants from your CSA or garden what do you create with them?
this time of year do you start to crave the comforts of fall?
you will need:
1 homemade or prepared pie crust
3 cups assorted heirloom tomatoes - sliced
1 small /medium eggplant, thinly sliced & salted
2 cloves of garlic
salt & pepper
handful of fresh basil - torn
pre heat oven to 425*
line a tart pan with parchment paper
thinly slice eggplant and spread out on a paper towel, salt well on both sides, cover with another paper towel and allow to sit and drain while you prep the tomatoes
slice the tomatoes to your desired thickness
chop the garlic
remove pie crust from the fridge and press into the tart pan. layer the bottom of the tart with the eggplant, then the tomatoes on top of the eggplant in any pattern that you wish, overlapping of the tomatoes is fine.
sprinkle the garlic over the tomatoes.
drizzle with olive oil and sprinkle with a good amount of flaky salt & freshly cracked pepper.
bake in the pre heated oven at 425* for 20 minutes, reduce oven temp to 375* and continue baking for an additional 20 minutes.
remove from oven and allow to cool. sprinkle with torn basil just before serving.
this was really tasty at room temp or just out of the oven!