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A recipe from Tarquin Carlin from Duntryleague Guest House
Zucchini and Eggplant Tart
Ingredients
Extra virgin olive oil
2 brown onions, sliced
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
2 sheets frozen puff pastry
2 zucchini
1 eggplant
2 cloves garlic, crushed
100g caramelised onion
100g feta cheese
Method
Heat 2 tablespoons oil in a saucepan and cook onion, covered, over very low heat until soft. Add vinegar and sugar and stir, uncovered a further 2 minutes or until caramelised, then season to taste.
Using a 10cm round cutter, cut out a circle of pastry from each sheet and place on a non-stick baking tray.
Slice zucchini and eggplant lengthways into thin strips and toss with a little oil and garlic and season to taste. Heat a non-stick frying pan and sear zucchini and eggplant in batches until lightly browned.
Spread caramelised onion onto pastry circles, leaving a 1cm border around the edge, top with zucchini and eggplant and sprinkle with two-thirds of the feta. Bake at 200C for 10-15 minutes or until pastry is puffed and golden.
Serve sprinkled with remaining feta.
Makes 2 tarts
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