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Aubergine and feta tart

photo by Chris Terry

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4-6

Dietary
Vegetarian

By Nadiya Hussain
From Saturday Kitchen

Ingredients

  • 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways
  • 100ml/3½fl oz olive oil, plus extra for drizzling
  • 320g pack ready-rolled puff pastry
  • 1 small free-range egg, lightly beaten
  • 4 tbsp sun-dried tomato paste
  • 2 garlic cloves, chopped
  • 1 tsp dried basil
  • 100g/3½oz feta
  • salt and freshly ground black pepper
  • handful fresh basil leaves, torn, to serve

For the salad

  • 5 garlic cloves
  • 150ml/5fl oz olive oil
  • 50ml/2fl oz balsamic vinegar
  • 1 tbsp full-fat mayonnaise
  • 4 large handfuls rocket or mixed leaf salad
  • 1 small red onion, thinly sliced
  • 50g/1¾oz pine nuts, toasted

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Place a griddle over a medium–high heat. Brush the aubergine slices with olive oil and season lightly on both sides. Cook in the griddle until tender and charred, turning halfway though. You may need to do this in batches.

  3. Unroll the pastry and place onto a large non-stick baking tray. Using a small knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing up. Brush the border with beaten egg.

  4. Mix the tomato paste, garlic and dried basil in a small bowl and spread over the base, avoiding the border. Lay the aubergine on top. Crumble the feta and sprinkle over the aubergines. Bake on the middle shelf for 25–30 minutes, or until the sides have puffed up and the pastry has cooked through. Allow to stand for 10 minutes.

  5. Meanwhile make the salad. Carefully place the cloves on the edge of a small gas hob and turning the flame onto its lowest setting so the edges catch and the garlic turns black. Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife.

  6. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded jar and shake until smooth.

  7. Place the leaves, onion and pine nuts in a large bowl and drizzle over the dressing. (Any leftover dressing can be refrigerated.)

  8. To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the basil and finish with a drizzle of olive oil.

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