Aubergine, Tomato and Haloumi Tart |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This tasty tart is easy to prepare and tastes great with a crisp, green salad. Ingredients:
250 g puff pastry |
milk, to glaze |
1 tablespoon sun-dried tomato paste |
375 g aubergines, sliced |
5 ripe tomatoes, sliced |
125 g halloumi cheese, thinly sliced |
2 teaspoons chopped oregano |
50 g green olives, pitted and halved |
salt and pepper |
Directions:
1. Preheat the oven to 200C/400F/gas mark 6.
2. Roll out the pastry to form a 25cm square and place on a prepared baking sheet.
3. Score around the edges 2.5cm in with a sharp knife. Brush the edges with a little milk.
4. Spread the base with the tomato paste, but not going over the knife score.
5. Lay the aubergine slices over, then the tomatoes and cheese. Sprinkle the oregano and olives over. Season to taste.
6. Bake for 25 minutes.
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