Eggplant tart

1. Wash and dry the eggplants and cut the ends. Cut into thin slices. Heat the oil in a pan, add the eggplants. Fry for 10 minutes, flip them, season with salt and pepper. Preheat the oven to th. 7-210°C.

2. Rinse, dry, thin out the basil and chop. Roll out the pastry with the parchment paper paper in a tart pan. Prick the tart shell with a fork.

3. Beat the eggs with fresh cream and chopped basil. Season. Arrange the eggplant slices onto the tart shell and pour the cream over the egg preparation. Bake for 30 minutes. Serve warm.

Discover other savoury tart recipes:

Onion and goat cheese tart tatin

Leek, ricotta and grilled chicken tart

Bacon tart wih eggs

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