Go Back
+ servings

Roasted aubergine and ricotta tart

Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Main meal
Servings: 4 -6
Author: Becca Heyes


  • 1 medium aubergine
  • 2 tbsp 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 tbsp fresh basil chopped
  • Salt
  • Black pepper
  • 100 g fresh ricotta cheese
  • 25 g vegetarian parmesan-style cheese finely grated


  • 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 1/2 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 1/2 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.