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Savory Bruschetta Tart Recipe

Ingredients

How to make it

  • For the marinara:
  • In a large pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance.
  • Add the tomato puree, basil stem, and salt and simmer briskly, stirring occasionally so nothing sticks, until the mixture reaches a saucelike consistency. If the sauce thickens before the flavors develop, add a little water and keep cooking.
  • Taste and adjust the seasonings. If the sauce taste too acidic, add the baking soda and cook for 5 minutes more. If it needs a touch of sweetness, add the sugar and cook for five minutes longer. Remove the basil stem before serving.
  • For the tart:
  • Preheat the oven to 300°F. Brush two 9-10" round cake pans or springform pans with 2 tablespoons olive oil each.
  • Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy 8" deep stockpot. While the oil is heating toss the eggplant with a little salt in a bowl. Then add the flour to the eggplant and toss to coat evenly. Remove the eggplant from the bowl, lightly patting off the excess flour.
  • Working in 2 batches, add the eggplant to the hot oil and fry until light brown, about 2 minutes. Use a slotted spoon to transfer to paper towels to drain.
  • Cover the bottom of each prepared cake pan with 4 bread slices. It is okay if there are spaces between the slices. In a large bowl, combine the eggplant, cubed bread, zucchini, cheese, basil, oregano, garlic, red pepper flakes, 1 cup of the marinara, egg yolks, and cream and mix well. Add 1 teaspoon salt and ¼ teaspoon pepper and mix again. Divide the mixture evenly between the 2 pans, packing it lightly and making sure there are no large gaps in the pan.
  • Cover the pans with aluminum foil and bake for 1 hour. Raise the oven temperature to 375°F, remove the foil, and continue baking until the top is medium brown, about 15-20 minutes longer. Remove from the oven, place on racks, and let rest for 15 minutes. While the tarts are resting, gently heat the remaining 2 cups marinara until hot.
  • Run a knife around the inside edge of 1 pan to loosen the sides of the tart, invert a serving plate over the pan, invert the pan and plate together, and lift off the pan. Repeat with the second tart. Cut into wedges with a serrated knife and serve immediately. Pass the hot tomato sauce at the table.

Reviews & Comments 3

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    " It was excellent "
    shine ate it and said...
    Wow! This looks wonderful my five just from reading the recipe lol. Now that have to make it! Thank you for the post.
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  • cerim 16 years ago
    Many thanks for sharing the great post! I'll definately get around to trying this one!
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  • hottamale 16 years ago
    This sounds amazing! Will definately try this one. Thanks for sharing!
    Was this review helpful? Yes Flag

The Cook

staceyfish Anchorage, AK

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