It’s this time of the year when summer slowly starts to turn into fall – and as I’m currently watching by the window, I should also add “into shitty weather” -, including on the market shelves and on the table. My recipe of fine pastry eggplant tart with thyme & Pélardon goat cheese is totally pulling me among this atmosphere, through its colors, flavors & ingredients full of character. As the Pélardon cheese, a tasty Cévenol speciality, which come perfectly along with some roasted eggplant dip as well as with the roasted pine nuts.
This fine pastry eggplant tart is made with a homemade fine puffed pastry and some strong flower honey, which enhance the taste and add a sweet & sour touch, indeed.
- 250g spelt flour
- 200g butter
- 12cl cold water
- 1tsp salt
- 3 eggplants
- 4 garlic cloves
- 2cl olive oil
- 1 Pélardon goat cheese - half-dry (or any other tasty goat cheese)
- 2 tsp flower honey
- 1 handful of roasted pine nuts
- 1 à 2 tbsp thyme
- 1.Prepare the puffed pastry: in a salad bowl, stir the flour, salt & cold water together. Knead with your fingers until to get a homogeneous texture. Shape a ball, then flatten it on a floured working surface. Shape a rectangle slightly bigger than the butter size.
- 2. Put the block of butter (or the butter cut in pieces) in the center of the dough, then fold it well with the sides of the dough. With a rolling pin, flatten the dough while keeping a rectangular shape, until you get dimensions about 40cmx15cm. Fold the dough in 3 parts (in French we say "folding in wallet" or "in apple-pie": the right side on the middle one, then the left side on the middle one too.
- 3. Cover with plastic foil and put in the fridge for about 1h. When it rested, take the dough from the fridge, then flatten it in the length direction again. Fold again in 3 parts, then make a turn of a quarter to the right with the dough. Repeat 2 times this process, then store it in the fridge until using.
- 4. Prepare the roasted eggplant dip: preheat the oven at 200C. Wash and cut the eggplants in 3 slices in the length. With a brush, smear each side of the slices with some olive oil, then cover with an aluminium foil. Put in the oven for about 30 minutes, until the eggplants get meltingly soft.
- 5. Meanwhile, chop finely the garlic. Take the dough from the fridge . Once the eggplants are ready, put them in the blender bowl with the garlic and olive oil leftovers. Season as you wish, then mix until you get a homogeneous texture.
- 6. Spread the puffed dough on a baking tray, covered with some baking paper. Spread generously some roasted eggplant dip on it, then cut the Pélardon cheese in slices and arrange them on the fine pastry tart. Add some flower honey on each Pélardon slice. Add the roasted pine nuts (or roast them if not done yet), then sprinkle some thyme on the tart. Season with salt and pepper as you wish, then put in the oven for about 25 minutes at 200C.
- 7. Serve warm or cold with a salad.