This recipe packs a lot of flavor in small bites – pureed Italian caponata for the eggplant filling, cream cheese to offset the smokiness of paprika in the tart shell, and fresh oregano on the roasted grape tomatoes.  Serve with a salad of mixed greens with lemon vinaigrette. 

Caponata and Roasted Grape Tomato Tart

2015-07-31 18:21:34

This tart may not be authentically French but it makes me happy. I could eat any of the components alone, in a salad, or as a side. Put them together for a tastebud adventure.

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1. TART PASTRY
2. ========================
3. 6 tblsp butter
4. 1 c. plus 2 tblsp. flour
5. 1/2 tsp. smoked paprika
6. 1/2 tsp. dry mustard powder
7. 1/2 c. cream cheese
8. 1 large egg yolk
9. 2 tblsp. ice water
10. sea salt and freshly ground pepper
11. ROASTED GRAPE TOMATOES
12. =========================
13. 2 pints grape tomatoes
14. 2 garlic cloves, minced
15. 1 to 2 tblsp. chopped fresh oregano
16. 1/4 c. olive oil
17. sea salt and freshly ground pepper
18. CAPONATA FILLING
19. =========================
20. 1 large eggplant (about 1-1/2 lb.)
21. 4 tbsp. olive oil
22. grated rind and juice of 1 lemon
23. 2 tbsp. capers
24. 12 pimiento-stuffed olives
25. 2 tbsp. chopped fresh parsley
26. salt and freshly ground pepper

1. TART SHELL: Preheat the oven to 400 degrees.
2. Place the flour, paprika, mustard powder, salt, pepper, and flour in the bowl of a food processor and pulse once to blend.
3. Add the butter and pulse quickly until the mixture is very coarse and crumbly.
4. Add the cream cheese and pulse a few times, so that the mixture is still coarse and crumbly.
5. Mix the egg with 2 tblsp. ice water and pour in slowly, pulsing until just mixed into a soft dough.
6. Working quickly, form the dough into an oblong (or round) shape about 1-inch thick, wrap in plastic and refrigerate for at least 30 minutes (or overnight).
7. Roll out the dough, place in the tart shell, and refrigerate or freeze for another 15 minutes.
8. Prick the bottom of the shell with a fork, line the shell with aluminum foil, place pie weights or dried beans on the foil, and bake blind for 10 - 12 minutes. Place on a rack to cool.
9. SLOW-ROASTED TOMATOES: Place the tomatoes on a baking sheet in a single layer.
10. Combine the oil, garlic, oregano, salt and pepper and brush over the tomatoes.
11. Bake slowly for approximately 60 minutes. The tomatoes should shrink only slightly and should remain a bright red color. (They will cook another 25 minutes when the tart is assembled.)
12. The tomatoes can be roasted up to a day ahead. Simply ensure they are brushed with oil and covered tightly in the refrigerator.
13. Reduce the oven temperature to 350 degrees.
14. EGGPLANT CAPONATA FILLING: Cut the eggplant into 1-inch cubes.
15. Heat the olive oil in a large skillet. Cook the eggplant cubes over medium heat in two batches for about 10 minutes, tossing regularly, until golden and softened.
16. Drain on paper towels and sprinkle with salt.
17. Place the eggplant cubes in a large bowl. Toss with the lemon rind and juice, capers, olives, and chopped parsley. Season with salt and pepper to taste.
18. Puree half the mixture for the tart filling and refrigerate the rest to serve with a salad.
19. ASSEMBLY: Break an egg into a bowl, whisk with a fork and add the eggplant puree. Mix until blended.
20. Place the eggplant puree mix into the half-baked tart shell. The mixture to reach just short of the top.
21. Arrange roasted grape tomatoes on the tart.
22. Bake at 350 degrees for 25 minutes or until set.
23. Remove from the oven and let cool. Brush lightly with olive oil and serve.

Adapted from Tarts Savory and Sweet; and The Italian Kitchen Bible

Adapted from Tarts Savory and Sweet; and The Italian Kitchen Bible

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