EGGPLANT, BELL PEPPER AND TOMATO TART
1 PIZZA DOUGH RECIPE
5 1/2 oz BABY EGGPLANT, HALVED LENGHT WISE, OR NORMAL EGGPLANT CHOPPED
2 LARGE RED BELL PEPPERS, SEEDED AND CUT INTO STRIPS
1 LARGE RED ONION, THINLY SLICED
3 tablespoons EVOO, PLUS EXTRA TO DRIZZLE
1 TEASPOON OF SALT
1/2 TEASPOON OF GROUND PEPPER
2/3 CUP OF CHERRY TOMATOES, HALVED
1 TABLESPOON FRESHLY CHOPPED PARSLEY
1 CUP GRATED SHARP CHEDDAR CHEESE
2/3 CUP OF GREEK YOGURT
1 9 INCH LOOSE BOTTOM FLUTED TART PAN, GREASED
1. for the tart, preheat the oven to 350 degrees f
2. put the eggplant, bell peppers and onion in a roasting pan [preferable non-stick} drizzle with oil and season with salt and pepper. Cover with aluminum foil and. Bake in preheated oven for about 20 minutes or until soft. Remove from oven and let cool, then chop the eggplant flesh if you haven't already done so. Drain any excess juice from the roasted veggies..
3. reduce the oven temperature to 325 degrees f. line the tart pan with the pizza dough but do not trim the edges yet. set aside.
4 stir in the tomatoes, parsley and half the cheese into the roasted veggies and set aside.
5 in a seperate bowl, mix together the yogurt and remaining cheese. then spoon it into the tart crust.
6. scatter the roasted veggies mixture over the yogurt spreading evenly. Now trim the pizza dough neatly around the edges.
7. Bake in the preheated oven for 25-30 minutes . Remove from oven and let cool.
PIZZA DOUGH RECIPE:
1 2/3 cups bread flour
1 teaspoon of quick acting dry yeast
1/3 teaspoon of salt
2 tablespoons of olive oil
1 egg
1/3 cup warm water
1 mix the flour yeast and salt in a bowl. Make a well in the center and pour the oil,egg and water. draw everything together with your hands until you get a soft dough
2 transfer the dough to a lightly floured surface and knead it for a couple of minutes. the dough should be soft but not sticky. if it is sticky, add a little flour and knead again. roll out the dough with a rolling pin until it is 1/8 inch thick..
line tart pan with the dough, do not cut the edges until instructed to do so.
my review:
I got this recipe out of the sunday newspaper and made it the same day. Next time I will try to precook the dough so it is crispier on the bottom, or I might roll it flat and bake it on a stone so it crisps up.. Over all the flavor was VERY good and I shall make this again.. Probably this weekend for company. George says it needs protein included and I see no reason not to add sliced pepperoni or something like that to the mix. |
By Jerry (BonaireTalk Deity - Post #21002) on Saturday, August 1, 2009 - 10:45 am: 
