Whole Wheat Tart with Eggplant (Aubergine) and Zucchini (Courgette)
A homemade dough of half plain and half wholemeal flour with oat bran, with no butter — the fat is olive oil — and a light filling of vegetables with the intense note of sun-dried tomatoes.
The vegetables are pre-cooked and drained, not put in raw. Eggplant (aubergine) and zucchini (courgette) are almost entirely water: put in raw they release it in the oven and soak the base from below.
The sun-dried tomatoes bring the concentration the light vegetables otherwise lack. It works hot, cold and in tomorrow's packed lunch.
Ingredients
- 150 g all-purpose flour (plain flour)
- 150 g wholemeal flour
- 4 tbsp oat bran
- 130 ml water
- 40 ml olive oil
- 2 small eggplants (aubergines), in 1/2 cm slices
- 2 zucchini (courgettes), in 1/2 cm slices
- 8 sun-dried tomatoes, soaked and cut into pieces
- 2 egg whites
- 200 ml skimmed milk
- 300 g low-fat mild melting cheese, in cubes
- 1 garlic clove, chopped
- 1 tsp chia seeds
- Salt, pepper and fresh thyme, to taste
Method
- 1
For the dough: in a bowl or food processor, combine the two flours with the oat bran, the salt, the water and the olive oil. Form a ball without over-kneading and let it rest for 30 minutes.
- 2
Roll the dough out and line a 26 cm tin. For a crisper base, pre-bake it for 10 minutes in a moderate oven before filling.
- 3
For the filling: cook the eggplants and the zucchini in the steamer or the microwave along with the chopped garlic until they are tender. Drain them well afterwards — the less water goes into the tart, the crisper the base stays.
- 4
In a separate bowl, lightly beat the egg whites with the milk, the thyme, salt and pepper.
- 5
Assembling: lay the cooked vegetables on the pastry base, add the sun-dried tomatoes and cover with the egg white and milk mixture.
- 6
Finish by scattering the cubes of cheese and the chia seeds over the surface.
- 7
Bake at a moderate 170-180 °C for about 40 minutes, until the pastry is cooked and the filling is set.