Aubergine and Anchovy Tart
11 November 2024 12:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
igenlodeI made a very successful aubergine and anchovy tart, adapted from https://francoisekitchen.com/sardine-and-eggplant-tart/
(It would have been aubergine and sardine, except that when I actually got out what I thought was a tin of sardines they turned out to be anchovies!)
I baked the aubergine slices until brown, which took two oven trays and a lot longer than fifteen minutes. I made my customary potato pastry with 6oz flour, which very nicely fitted my big quiche dish, and used some home-made spicy tomato sauce made with my home-grown chillies (not this year's but the dried ones). Instead of laying the sardines elegantly on top of the tart I mashed the anchovies into the tomato/softened onion mixture; what I should have done was to have used the oil from the anchovy tin to soften the onions in, but as it was I didn't open the tin until afterwards and poured the whole lot in, which meant I then had to spend considerable time reducing it to a thick puree that wouldn't flood the pastry case, and created a very rich filling. However, I didn't drizzle olive oil over the top! I also sprinkled grated Cheddar in between my two layers of aubergine slices and as a topping, as recommended. The recipe doesn't recommend baking the pastry blind first, so I didn't.
The result really was very tasty and not too fishy (though it might have been fishier with sardines). It also proved conveniently portable.
(It would have been aubergine and sardine, except that when I actually got out what I thought was a tin of sardines they turned out to be anchovies!)
I baked the aubergine slices until brown, which took two oven trays and a lot longer than fifteen minutes. I made my customary potato pastry with 6oz flour, which very nicely fitted my big quiche dish, and used some home-made spicy tomato sauce made with my home-grown chillies (not this year's but the dried ones). Instead of laying the sardines elegantly on top of the tart I mashed the anchovies into the tomato/softened onion mixture; what I should have done was to have used the oil from the anchovy tin to soften the onions in, but as it was I didn't open the tin until afterwards and poured the whole lot in, which meant I then had to spend considerable time reducing it to a thick puree that wouldn't flood the pastry case, and created a very rich filling. However, I didn't drizzle olive oil over the top! I also sprinkled grated Cheddar in between my two layers of aubergine slices and as a topping, as recommended. The recipe doesn't recommend baking the pastry blind first, so I didn't.
The result really was very tasty and not too fishy (though it might have been fishier with sardines). It also proved conveniently portable.