This colorful, delicious Mediterranean vegetable tart is delicious and nutritious. Serve it with a salad or add some boiled new potatoes with butter and fresh herbs to make a hearty meal.
Active time: 25 minutes
1small eggplant (about 6 ounces)
2 Tbspolive oil, divided
1/2 cthinly sliced onion (red or yellow)
2cloves garlic, minced
1/2 cchopped bell pepper
1/3 cthinly sliced mushrooms
1/2 ccup cherry tomatoes, cut in half
2 Tbspsliced pitted Kalamata olives
2 tspfresh thyme leaves
Freshly ground black pepperto taste
4 ozsoft goat cheese
2 Tbspsour cream
2Davidson's Safest Choice® pasteurized egg(s)
110-inch prepared pie crust
Heat oven to 400°F.
Cut eggplant and zucchini lengthwise in half, then into 1/4-inch thick slices. Place eggplant in colander; sprinkle with salt and let stand 10 minutes. Set zucchini aside.
In large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot. Rinse eggplant and drain well. Add to skillet. Cook and stir about 3-4 minutes or until it just begins to soften. Add onion and garlic; continue cooking 1 minute, stirring frequently. Add additional olive oil 1 teaspoon at a time if mixture seems to be sticking. Add zucchini, bell pepper, and mushrooms. Cook 2 minutes, stirring frequently. Stir in tomatoes. Remove from heat. Stir in olives and thyme. Season with black pepper.
In medium bowl with electric mixer on medium speed, beat goat cheese and sour cream until smooth. Add eggs and salt; beat until combined.
Place pastry in 10-inch round tart pan with removable bottom. Trim crust to 1-inch overhang. Fold overhang to form double-thick sides.
Spread goat cheese mixture over bottom of pastry. Spoon vegetables over cheese mixture. Bake on rack set in lower third of oven 20 minutes, or until cheese mixture is set and crust is golden. Let cool about 10 minutes before serving.
Use favorite homemade crust rolled to 12-inch diameter, or use prepared refrigerated 10-inch diameter rolled crust. If using prepared crust, lightly roll with rolling pin to 12-inch diameter before placing in tart pan.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
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