State of the TART
BRINJAL-AND-TOMATO TART WITH ROCKET
Serves 6 to 8 EASY GREAT VALUE Preparation: 30 minutes, plus 10–15 minutes’ cooling time Cooking: 50 minutes
For the crust:
savoury crackers 200 g, crushed
butter 125 g, melted
For the filling:
Woolworths medium exotic brinjals 2 (about 450 g), peeled and finely diced
olive oil ¼ cup
peeled and diced Italian tomatoes 1 x 400 g can
garlic 1 clove, crushed
oregano a few fresh sprigs (or ½ t dried)
sea salt and freshly ground black pepper, to taste
large free-range eggs 2, beaten
cream ¼ cup
feta 125 g, crumbled rocket, for serving
olive oil, for drizzling
To make the crust, mix the crackers and butter well. Press into a 23 cm loose-bottomed To make the filling, gently cook the brinjals in the olive oil for about 10 minutes, until softened. If necessary, add a little more oil. Stir in the tomatoes, garlic and oregano. Gently simmer, uncovered, for about 15 minutes, until the tomatoes have reduced and the brinjals are very tender. Season lightly. Discard the fresh oregano sprigs. Allow to cool, then spoon into the prepared tart shell. Mix the eggs, cream and feta. Add a twist or two of pepper; it shouldn’t need salt. Pour over the vegetables and bake at 180°C for 25 minutes, or until just set and pale golden. Serve topped with rocket, lightly dressed with olive oil.
