Lest you get the impression that I only eat sweets, I’d like you to know that this Cream Puff also eats her veggies. Of course it helps if they’re roasted with lots of garlic, basil and olive oil, enrobed in a custard of cream and egg, and then baked in a golden tart.
Not that I’m picky or anything.
Adapted from Once Upon a Tart … by Frank Mentesana and Jerome Audureau.
For the tart crust:
Follow the same recipe as the tart crust used for the Roasted Red Pepper Tart with Olive Tapenade.
For the tart:
- 1 large eggplant, cut into 1-inch cubes
- 1 large green zucchini, cut into 1-inch pieces
- 1 large yellow zucchini, cut into 1-inch pieces
- 1 red onion, thinly sliced
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1/2 cup fresh basil, roughly chopped
- 2 large eggs
- 1/4 cup light cream (10%)
- freshly ground pepper
- extra virgin olive oil
- Preheat the oven to 400 degrees F. Set a rack in the centre of the oven and line a baking sheet with aluminum foil.
- In a colander, sprinkle the eggplant pieces with salt (2 to 3 teaspoons) and let sit for about 1/2 an hour. This will draw out any of the bitterness from the eggplant.
- In a large bowl, combine the green and yellow zucchini and 3 tablespoons of olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and mix well. Spread on the baking sheet and roast for 15 minutes. Scrape the zucchini into a large bowl and set aside.
- In a large bowl, combine the red and yellow bell pepper pieces, the red onion and the garlic and two tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and a 1/4 teaspoon of freshly ground pepper. Spread on the baking sheet and roast for 15 minutes. Scrape the peppers and onions into the bowl with the roasted zucchini.
- In a large bowl, combine the eggplant with 3 tablespoons of olive oil. There’s no need to add salt as the eggplant has already been salted. Add a 1/4 teaspoon of freshly ground black pepper. Mix well. Spread the eggplant on the baking sheet and roast for 20 minutes or until the eggplant becomes golden. Scrape the eggplant into the bowl with the roasted zucchini, peppers and onion.
- Add the garlic to the mixture of roasted vegetables and mix.
- In a bowl, whisk together the eggs and the cream. Add a pinch of salt and freshly ground black pepper. Pour this custard over the roasted vegetables and mix well.
- Pour this mixture into the par-baked tart shell. The vegetables will be piled high in the centre of the tart.
- Bake at 350 degrees F for an hour or until the custard has set and doesn’t jiggle.
- Allow the tart to cool on a wire rack before slipping off the outer ring. Slide the tart off the base. Serve this tart warm or at room temperature.
Note: This recipe will yield one 9-inch tart. Leftovers should be refrigerated. The original recipe also includes 4 plum tomatoes roughly chopped. If you want to include those add them to the peppers when you roast them.