I hate the mess of making pastry from scratch. All the flour and kneading and icky hands.
I hate the paranoia of staring at it in the oven, hoping it doesn’t shrink or crumble up.
And I really hate blind-baking. I can’t ever get it right.
So I’m a ready-rolled, frozen pastry kinda girl and not ashamed of it. I don’t have the time, energy or inclination to make dough with my bare hands. Maybe if I had a talent for it, I would feel differently….
This tart is really simple, quick and a perfect light dinner or leftover work lunch. For dinner, you could serve it with a fresh tomato salad or some simply dressed rocket leaves.
I sneaked some eggplant slices into mine only because that’s the only way I can get my husband to eat eggplant, but of course, you don’t have to.
Now my photos aren’t as good as I would have liked (I’m blaming it on the lighting) and let’s just say it’s all looking a bit ‘rustic’, but holy moly, oh so good.
3tbsp olive oil
2 onions, sliced
2 tsp sugar
1/4 cup water
4 slices of eggplant, thinly sliced
5 medium sized waxy potatoes, sliced thinly
2 sheets ready-rolled frozen shortcrust pastry
rosemary sprigs (I used dried rosemary as that was all I had on hand)
crumbled Danish feta cheese
salt and pepper, to taste
- Preheat oven to 200°C. Grease a shallow fluted tart pan with removable base
- Heat olive oil in pan, add onions and cook, stirring regularly until soft and fragrant.
- Add sugar and cook for a further few minutes, allowing the sugar to dissolve and the onions to pick up a lovely caramel colour.
- Soak eggplant and sliced potato in salted water while working to avoid discolouration.
- Add water to the pan and cook until it reduces down and forms a thick onion ‘jam’ consistency. Set aside to cool.
- Line the tart pan with two sheets of pastry to ensure there is sufficient pastry and it reaches up the sides evenly. Trim any excess with a knife.
- Line the tart base with baking paper and fill with rice or pastry weights and bake for 10 minutes. Remove weights and reduce oven to about 160°C and bake for a further 10 minutes until golden and crisp.
- Meanwhile, cook eggplant for a few minutes with a lick of olive oil, then set aside.
- Cook the potato slices in a hot pan with a touch of olive oil. Add rosemary and a sprinkle of rosemary salt (this isn’t essential, but adds a nice touch- you can even make your own). Cook until the potatoes have picked up some nice colour, then set aside to cool.
- Once the tart shell is ready, smear your caramelised onions over the base, ensuring you spread evenly.
- Add eggplant (if you’re using it) and then layer the potato slices on top.
- Sprinkle with crumbled feta and bake in the oven for a further 15 minutes until potatoes are cooked through perfectly, and the feta has gone all yummy.