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    Home » Recipes » Vegetarian Dinner Recipes

    Jun 21, 2014 · Modified: Mar 3, 2017 by Becca Heyes · This post may contain affiliate links · 9 Comments

    Roasted aubergine and ricotta tart

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    Total time: 1 hour hour 15 minutes minutes
    Servings: 4 -6
    5 from 1 vote
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    Roasted aubergine and ricotta tart - with roasted garlic, basil and parmesan! Awesome Italian flavours!

    I had some major issues with this tart.

    Firstly, the name. What do you call a recipe that has so many yummy bits? Roasted aubergine, roasted garlic, ricotta, fresh basil, parmesan cheese, flaky pastry... in the end I settled on the aubergine and ricotta, but please take note that there are plenty of other incredible flavours in this tart too! So really it's less 'roasted aubergine and ricotta tart' and more 'loads of wonderful Italian flavours' tart.

    Roasted aubergine and ricotta tart - with roasted garlic, basil and parmesan! Awesome Italian flavours!

    And then, despite this actually being a really simple recipe (as usual), my hands and brain just weren't getting along with each other. I forgot to prick the aubergine with a fork before roasting it, which led to it exploding in the oven. Luckily it made surprisingly little mess and was completely salvageable, despite being a very definite explosion. Then every single egg I used decided that it didn't want to crack neatly into the bowl - oh no, instead the shells all decided that they would prefer to smash into small pieces and fall into the bowl along with the egg. Just how I wanted to spend my morning, picking egg shells out of a bowl of raw egg.

    Roasted aubergine and ricotta tart - with roasted garlic, basil and parmesan! Awesome Italian flavours!

    BUT. Despite my obvious incompetence, this is not a tricky recipe! As long as you can stick a fork into an aubergine and crack an egg, you can make this tart! It's actually really easy, and any other day I'd be able to make it with my eyes shut - roast some aubergine and garlic, add it to a tart crust along with a simple egg mixture, dollop on some ricotta, and sprinkle with parmesan. That's it! This tart is the perfect thing to whip up for your dinner - serve it hot with some potatoes and roasted veg, or cold alongside some salad. It's amazing either way.

    Roasted aubergine and ricotta tart - with roasted garlic, basil and parmesan! Awesome Italian flavours!

    By the way, do you see that awesome quiche tin in some of these pictures? That was given to me by the lovely people over at Viners, who sell some great quality kitchen equipment. This quiche tin, in particular, was so great to work with. It's got a loose base, which made it really easy to remove the delicate quiche from the pan - even my butter fingers couldn't fail me this time. Plus the small holes in the base mean you get a perfectly crispy crust all the way round the tart, even underneath. And, its Teflon coating showed absolutely zero signs of sticking to the pastry. I'll definitely be using this one over and over again! Head on over to Viners and check out their stock!

    Roasted aubergine and ricotta tart - with roasted garlic, basil and parmesan! Awesome Italian flavours!

    (And, yes. The eagle-eyed among you are correct, that slice of tart doesn't quite fill the gap... I couldn't resist cutting a sliver off to try while I was taking my photos. Don't judge me.)

    Roasted aubergine and ricotta tart - with roasted garlic, basil and parmesan! Awesome Italian flavours!

    📖 Printable Recipe

    Roasted aubergine and ricotta tart

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 40 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 -6
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 medium aubergine
    • 2 tablespoon oil
    • 6 cloves large garlic unpeeled
    • 250 g shortcrust pastry I used ready-rolled, but still rolled it out a little more before use
    • Plain flour for dusting
    • 4 eggs
    • 4 tablespoon fresh basil chopped
    • Salt
    • Black pepper
    • 100 g fresh ricotta cheese
    • 25 g vegetarian parmesan-style cheese finely grated

    Instructions

    • Place the whole, unpeeled aubergine on a baking tray, prick several times with a fork, and drizzle with a little oil. Roast at 190°C (Gas Mark 5 / 375°F) for about 15 minutes. Add the unpeeled garlic cloves to the tray, and return to the oven for a further 10 minutes. When the vegetables are all soft, remove from the oven and leave to cool for several minutes.
    • While the vegetables are roasting, prepare the pastry. Roll it out on a lightly floured surface, then carefully transfer it to a greased pie dish (mine measured 9 ½ inches). Gently press the pastry into the corners of the dish, being careful not to stretch or break it. Trim off any excess pastry, but do leave a slight overhang to allow for the pastry shrinking as it cooks.
    • Prick the base of the tart several times with a fork, and place in the oven to blind bake for around 20 minutes, or until golden brown.
    • When the aubergine is cool enough to handle, chop it into ½ inch dice. Pop the flesh out of each garlic clove, and chop finely. Lightly beat the eggs in a bowl, and add the aubergine, roasted garlic, fresh basil, and plenty of seasoning.
    • When the pastry is ready, you can trim the edges fully if desired, or you can leave it looking slightly rustic like I did. Add the egg and aubergine mixture to the tart base, and ensure the aubergine and basil are evenly distributed across the base of the tart.
    • Add plenty of teaspoon-sized dollops of ricotta to the top of the tart, and add some more black pepper if desired. Top with the finely grated parmesan.
    • Return to the oven for a further 35 minutes or so, until the egg is set.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Disclosure: I received some free kitchen equipment from Viners, but all opinions are my own.

    Roasted aubergine and ricotta tart - with roasted garlic, basil and parmesan! Awesome Italian flavours!

    If you love aubergine as much as I do, make sure you try my aubergine stew with olives and capers!

    Aubergine stew with olives and capers

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      Indian Pizza with Paneer (Naan Bread Pizza)
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    Comments

    1. Emma says

      November 24, 2014 at 8:19 pm

      Well I just made this for dinner tonight... With self-made pastry and there's only crumbs left! Big success!! Definitely will make it again and add some crushed nuts on top. Which do you think will suit the aubergine best?
      Thanks for the recipe!!

      Reply
      • Becca @ Amuse Your Bouche says

        November 24, 2014 at 10:06 pm

        Yay, so glad you enjoyed it Emma! :) Nuts sound like a great addition - I'd go with pine nuts to keep with the Italian-style vibe :)

        Reply
    2. Emma says

      November 24, 2014 at 8:18 pm

      Well I just made this for dinner tonight... With self-made pastry and there's only crumbs left! Big success!!
      Thanks for the recipe!

      Reply
    3. Ashley says

      June 23, 2014 at 1:42 am

      haha oh man I hate picking egg shell out of the bowl! It's the worst!

      This tart sounds ridiculously good - I don't make tarts enough!

      Reply
    4. Sally - My Custard Pie says

      June 22, 2014 at 4:46 pm

      Well your pastry looks exceptional. Mine wouldn't live up to such close-up photography.

      Reply
      • Becca @ Amuse Your Bouche says

        June 22, 2014 at 10:17 pm

        Hehe well it wasn't homemade!

        Reply
    5. Miri says

      June 22, 2014 at 1:07 pm

      *whispers* I assume you crush the roasted garlic and add it in at the same time as the aubergine..? Or does it go with the parmesan on top?

      Reply
      • Becca @ Amuse Your Bouche says

        June 22, 2014 at 1:38 pm

        Whoops, good spot! I added it along with the aubergine. Sorry, will go and edit the recipe now!

        Reply
    6. Happy Valley Chow says

      June 21, 2014 at 10:22 pm

      Awesome Tart! Sounds like a tasty recipe :)

      Happy Blogging!
      Happy Valley Chow

      Reply

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    Hi, I'm Becca! I've been a vegetarian for over 25 years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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