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Aubergine and feta tart

Preparation time Cooking time

less than 30 mins 10 to 30 mins

Serves Dietary
Serves 4-6

This simple tart is easy to make and freezes well. Ready-rolled pastry makes it
quick, so it's on your side if you need to impress in a flash.

By Nadiya Hussain
From Saturday Kitchen Best Bites

Ingredients
2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced
lengthways
100ml/3½fl oz olive oil, plus extra for drizzling
320g pack ready-rolled puff pastry
1 small free-range egg, lightly beaten
4 tbsp sun-dried tomato paste
2 garlic cloves, chopped
1 tsp dried basil
100g/3½oz feta
salt and freshly ground black pepper
handful fresh basil leaves, torn, to serve
For the salad
5 garlic cloves
150ml/5fl oz olive oil
50ml/2fl oz balsamic vinegar
1 tbsp full-fat mayonnaise
4 large handfuls rocket or mixed leaf salad
1 small red onion, thinly sliced
50g/1¾oz pine nuts, toasted

Method
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Place a griddle over a medium–high heat. Brush the aubergine slices
generously with olive oil and season lightly on both sides. Cook on the
griddle until tender and charred, turning halfway though. You may
need to do this in batches.
3. Unroll the pastry and place onto a large non-stick baking tray. Using a
small knife, score a 1cm/½in border around the edge of the pastry and
prick the base to prevent it from puffing up. Brush the border with
beaten egg.
4. Mix the tomato paste, garlic and dried basil in a small bowl and spread
over the base, avoiding the border. Lay the aubergine on top. Crumble
the feta and sprinkle over the aubergines. Bake on the middle shelf for
25–30 minutes, or until the sides have puffed up and the pastry has
cooked through. Allow to stand for 10 minutes.
5. Meanwhile make the salad. Carefully place the cloves on the edge of a
small gas hob and turn the flame on to its lowest setting so the edges
catch and the garlic turns black. Turn off the gas, let the garlic cool
slightly, chop the cloves as finely as possible and crush using the back
of a knife.
6. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded
jar and shake until smooth.
7. Place the leaves, onion and pine nuts in a large bowl and drizzle over
the dressing. (Any leover dressing can be refrigerated.)
8. To serve, cut the tart into four to six slices and serve with the salad.
Sprinkle over the fresh basil and finish with a drizzle of olive oil.

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