A neighbour who is renowned for her superb aubergine tart kindly submitted to pressure to reveal her secrets in an informal cookery lesson, held outdoors on a sunny day. We produced five magnificent tarts, which were shared along with glasses of chilled rosé. I will happily make these for guests, as a substantial starter or light main course.
Beyond the aubergines and tomato sauce, you can vary the other ingredients according to taste and whether you need it to be vegetarian. We used combinations of chopped black olives, chorizo, and anchovies. I think blobs of onion confit or pesto could be good as well. For the cheese, we used slices of a log of goat’s cheese. But you could substitute other soft cheeses: feta, mozzarella, sheep’s cheese …
Other ingredient notes: Sandrine recommends white aubergines; she thinks they are sweeter and more tender. She normally uses her own home-made passata for the tomato sauce, but you can use bought passata or pasta sauce instead. Likewise, for the pastry, either make shortcrust or buy it ready-made. Don’t use puff pastry though, it is too fatty for this recipe.