Aubergine, courgette and tomato tart with goat’s cheese
happy blueberry | A veggie recipes blog not only for vegetarians
happy blueberry | A veggie recipes blog not only for vegetarians
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Ingredients

  • Serves 4 For the shortcrust pastry base
  • 250 g plain flour
  • 150 g butter, chilled, cut into pieces
  • 4 tbsp of cold water
  • Pinch of salt
  • For the filling
  • 1 aubergine
  • 1 large courgette (or two small ones)
  • 4 large ripe tomatoes
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 150 g goat’s cheese
  • 100 ml goat’s milk
  • 3 eggs
  • Salt and freshly ground pepper
  • Handful of fresh herbs (basil, thyme, rosemary)

Instructions

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