Leftover Eggplant Make a Savoury Caponata Tart
David Scott Allen · Main Course · Provencal Recipes · Taste · VegetarianRecently, I shared my simple vegetable Napoleons with you as a side dish for the goat cheese-stuffed chicken. If you make it, you will probably end up in the same boat I did: lots of leftover parts — zucchini, yellow squash, eggplant, tomatoes. While that sounds like all the fixings for a good ratatouille, there’s a catch: Markipedia doesn’t really like ratatouille. Oh, he would eat it if it’s served, but why push?
He does, however, love caponata. And so do I. But caponata does not make a meal. So I created a savoury caponata tart, and for some culinary fun, I put the pastry on top of the fillings. Continue reading here for the original article.
Upside Down Caponata Tart
This tart is perfect if you're looking for a recipe to remind you of bright, fresh summer flavours! The Mediterranean juices combine beautifully for a gorgeous appetizer that's sure to impress.
Ingredients
- 5 tbsp extra virgin olive oil divided
- 1 large onion peeled and diced
- 1 lb Roma Tomatoes seeded and diced
- 1/2 lb Japanese eggplant peeled and diced
- 2 stalks celery diced
- Salt and Freshly Ground Black Pepper to taste
- 1 tbsp tomato paste
- 1/4 cup pine nuts
- 1/4 cup black olives pitted and diced
- 1/4 cup Sultanas
- 2 tbsp Chopped Fresh Oregano
- 2 tsp red wine vinegar
- 1 tsp Sugar
- 1 zucchini (courgette) cut in 1/8-inch slices
- 1 Yellow Squash cut in 1/8-inch slices
- 1/2 cup Parmesan cheese grated, plus extra
- Butter for Pie Crust for a 10-inch Pie
Instructions
- Heat 2 tablespoons olive oil in a large skillet. Add diced onions, tomatoes, eggplant, and celery. Season well with salt and pepper; cook over medium heat for 10 minutes.
- Add the tomato paste, mix well, and cook an additional 5 minutes. Add the pine nuts, black olives, sultanas, and oregano. Cook 1 minute longer, then add the vinegar, mix well, and turn off the heat. Set aside.
- Preheat oven to 425°F (220°C).
- Add the remaining 3 tablespoons olive oil to a 10-inch cast-iron skillet over medium heat. Sprinkle evenly with the teaspoon sugar. Arrange zucchini and yellow squash slices, overlapping, in a decorative pattern in the bottom of the skillet. Season lightly with salt and pepper.
- Make a second layer of squash slices and season lightly with salt and pepper. Cook for 2-3 minutes without disturbing, then spread the eggplant-tomato filling on top. Remove from heat and sprinkle evenly with the Parmigiano-Reggiano.
- Roll out the piecrust, and place it on top of the filling and cheese. Trim edges and tuck them in around the perimeter. Using a fork, poke several steam holes in the crust. Bake the tart for 25 minutes or until the crust is golden brown.
- Remove from the oven and allow to sit for 5 minutes. If the crust seems stuck to the pan, run a paring knife around the edges. Flip the Caponata Tart over onto a large platter. Sprinkle with additional Parmigiano-Reggiano, slice and serve. The tart can be served hot or at room temperature.
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Leek and Goat Cheese Tart
This light tart recipe is the perfect accompaniment for a crisp glass of Provencal rosé on the patio or by the fire. No matter what the weather is like, this savoury and creamy tart is absolutely delicious. With leeks and goat cheese being easily accessible in most regions year-round, make this tart with a fresh green salad for a dish that is sure to impress. Make sure to allow enough time for your dough to rest before using it.
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Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade
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Check out this recipeFrom Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
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