“This is an awsome tart!!! Great hot, warm or cold.”
READY IN:
55mins
SERVES:
8
YIELD:
1 tart
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
  2. Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
  3. Stir in tomato paste and cook for 3 minutes more.
  4. Remove from heat, stir in nuts.
  5. Coat a 9 inch tart pan with olive oil or spray.
  6. Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
  7. You also want to layer the phyllo in a circle so you have an even jagged edge.
  8. Spoon in eggplant mixture.
  9. Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
  10. Fold the jagged edge over top so you have a nice edge.
  11. Bake at 350F for 35 minutes.

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