Eggplant, Tomato, and Smoked Mozzarella Tart |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Adapted from Cooking Light. The crust has a crispy texture like a thin-crust pizza, and it was soo delicous that it reminded me of my trip to Italy, where the tomatoes tasted so fresh. My husband and I demolished the dish in one meal because it was that good! Every ingredient is low-fat, but very flavorful. I also enjoy this dish because it's beautiful to serve if you have company. This meal is one of my new favorites! Note: If you can't find smoked mozzarella (like us), add a few dashes of liquid smoke to the mozzarella, to taste. Works like a charm! Ingredients:
1 cup all-purpose flour |
1 tablespoon toasted wheat germ |
1 teaspoon baking powder |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
1/4 cup water |
1 tablespoon olive oil |
cooking spray |
1 (1 lb) eggplant, cut crosswise into 1/4-inch-thick slices |
3/4 teaspoon salt, divided |
1/2 teaspoon olive oil |
4 garlic cloves, thinly sliced |
1 tablespoon fresh basil leaf, chopped |
1 1/2 teaspoons fresh oregano, chopped, can use 2 tsp dried |
1 1/2 teaspoons fresh mint, chopped |
2 plum tomatoes, thinly sliced (about 6 ounces) |
1/2 cup smoked mozzarella cheese, shredded, divided |
2 tablespoons parmesan cheese, freshly grated, can use pecorino romano |
Directions:
1. Preheat oven to 400°.
2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
4. Add water and 1 tablespoon oil, stirring to form a soft dough.
5. Turn dough out onto a lightly floured surface; knead lightly 4 times.
6. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
7. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
8. Unwrap dough, and place chilled dough on plastic wrap.
9. Cover with 2 additional sheets of overlapping plastic wrap.
10. Roll dough, still covered, into an 11-inch circle.
11. Remove top sheets of plastic wrap.
12. Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
13. Remove remaining plastic wrap.
14. Press dough against bottom and sides of pan.
15. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes.
16. Cool completely on a wire rack.
17. To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
18. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
19. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
20. Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
21. Bake at 400° for 20 minutes.
22. Stack eggplant slices on a plate; cover with plastic wrap.
23. Let eggplant stand 7 minutes to steam.
24. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
25. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
26. Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
27. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
28. Bake at 400° for 10 minutes or until cheese melts.
29. Cut into 8 wedges.
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