Appetizer from January 29, 2011 Dinner
Eggplant and Leek Tart
1 Large Eggplant - Peeled and Cubed (3/4")
2 Leeks - trimmed and washed - sliced thinly
3 T Olive Oil + 2 T Olive Oil
2 t Oregano
Salt and Pepper
2 Chicken Bullion Cubes
1 Sheet Puff Pastry - defrosted (takes ±30 minutes)
3 Eggs
1 Cup Heavy Cream
1/2 t Salt
1/2 t Tabasco
In large frying pan saute eggplant in 3 T olive oil
Sprinkle with oregano until soft
Remove to bowl
In same frying pan sauté leek with 2T olive oil and bullion cubes
Cover and let cook till soft. Stir now and then to dissolve the cubes.
Remove to separate bowl
Line 9 X 13 pan with puff pastry:
Roll sheet until proper size.
Edges should be up 1" up the sides of pan.
Layer eggplant and leek on pastry
In blender mix eggs, cream, salt and tobacco
Pour over filling and bake 40 minutes at 350º or until set and golden