Ingredients:
For the Tart Dough:
- 200g all-purpose flour
- 100g cold butter, cubed
- 1 egg yolk
- 2-3 tablespoons cold water
- A pinch of salt
For the Filling:
- 1 large eggplant, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 150g feta cheese, crumbled
- 100g Gouda cheese, grated
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
1. Prepare the Tart Dough: a. In a food processor, combine the flour, cold butter, and a pinch of salt. Pulse until the mixture resembles breadcrumbs. b. Add the egg yolk and pulse again. c. Gradually add cold water, one tablespoon at a time, until the dough comes together. d. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 180°C (350°F).
3. Roll out the Dough: a. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. b. Cut out rounds to fit your tartlet pans or molds. c. Press the dough into the pans, trimming any excess. Prick the bottom with a fork.
4. Bake the Tart Shells: Bake the tart shells in the preheated oven for 12-15 minutes or until golden brown. Allow them to cool.
5. Prepare the Filling: a. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. b. Add the sliced eggplant and cook until softened and lightly browned. c. Season with salt and pepper. Remove from heat and let it cool slightly.
6. Assemble the Tartlets: a. Spread the sautéed eggplant slices over the cooled tart shells. b. Arrange halved cherry tomatoes on top. c. Sprinkle crumbled feta and grated Gouda cheese evenly over the vegetables.
7. Bake Again: Place the tartlets back in the oven and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
8. Garnish and Serve: Garnish with fresh basil leaves and allow the tartlets to cool slightly before serving. Enjoy your Tartelettes d’Aubergines avec Tomate et Fromage!