Aubergine and Carrot Tart


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Aubergine and Carrot Tart
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Easy and quick to prepare, this gluten-free and dairy-free aubergine and carrot tart is a perfect summer dish. Follow the steps below to prepare it at home.

For the pastry
For the filling
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 6

How to make a delicious aubergine and carrot tart

For the pastry

  • Combine the rice flour, salt, baking powder, and vegetable shortening in a food processor.
  • Pulse until the mixture resembles rough breadcrumbs.
  • Add the cold water, 1 tbsp at a time, and pulse between additions until a rough dough comes together.
  • Turn out the dough onto a floured surface and knead briefly.
  • Wrap in clingfilm and chill for 30 minutes.
  • After 30 minutes, remove the dough from the fridge and preheat the oven to 180°C (160° fan) | gas 4.
  • Roll out the dough on a floured surface to 1 cm | 0.5" thickness.
  • Use it to line the base and sides of a 20 cm | 8" rimmed pie dish, letting the pastry stick to the rim.
  • Cut away any overhanging excess.
  • Prick the base with a fork and chill until needed.

For the filling

  • Using a mandolin set to 0.5 cm | 0.25" cutting thickness, slice the vegetables, lengthways, into thin slices.
  • Pat them dry with kitchen paper and then brush with olive oil and season with salt and pepper.
  • Arrange the vegetables in the lined pastry, on their sides in concentric circles, layering them alternately.
  • Slice more carrot and courgette if needed and tuck them into the tart on their sides.
  • Brush the top of the tart with any remaining olive oil and season with salt and pepper.
  • Bake for 50-60 minutes until the pastry is cooked through and the vegetables are tender.
  • Remove to a wire rack to cool before serving warm or at room temperature.

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