Full of flavour and packed with seasonal ingredients including aubergine, spring onion, thyme and coriander, this filo tart is a delicious, summer savoury, perfect to enjoy as an al-fresco meal. This recipe is taken from the Summer/Autumn edition of BaxterStorey’s recipe book ‘Dressed’, created by Development Chefs, Gavin Roche and Daniel Waistell.
Portions: 12
Ingredients
- 2 aubergines, diced into 2cm cubes
- 1 clove garlic, crushed
- 2 sprigs of thyme
- A dash of olive oil
- 1 pomegranate
- 1 bunch spring onions, finely sliced
- 200g soft goats cheese
- 50ml double cream
- 1 pack filo pastry
- x12 5-inch tart molds
- 6 medium eggs
- 100g parmesan cheese, grated
- 500ml double cream
- Coriander cress, to garnish
- Salt & pepper
Method
- Firstly, line the tart bases with a triple layer of filo pastry and bake blind.
- Bake the aubergine with the garlic, thyme and oil and finish under a hot grill for added smoked flavour. Allow to cool.
- Make a liaison with the 6 eggs and 500ml cream, and hold at 40°C.Place the cooled aubergine, spring onions and parmesan into the tart bases and flood with the egg mix. Season with black pepper and a touch of salt.
- Cook at 140°C for 20 mins or so, until set and cooked. Allow to cool.
- Add the 50ml cream to the goat’s cheese and whip. Pipe this onto the cold tarts.
- Garnish with the pomegranate seeds and coriander cress to serve.
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