Eggplant tart

Ingredients for 1 servings:

• 100 g flour
• 100 g spelt flour
• 1 pinch of salt
• 1 egg yolk
• 90 g butter
• 1 tbsp water, cold
• 150 g ricotta
• 1 tbsp Parmesan
• 1 tsp oregano, dried
• salt and pepper
• 1 eggplant(s)
• 1 garlic clove(s)
• 6 cocktail tomatoes
• some olive oil
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

Wash and dice the eggplant. Place the cubes in a bowl, sprinkle with salt, mix, and let stand for 1 hour. Rinse the cubes under running water and dry on kitchen paper. Finely dice the garlic clove and fry in a pan with a little olive oil, then add the eggplant cubes, mix, and simmer for 15 minutes until soft. Let cool on a plate. For the dough, put the flour, spelt flour, salt, egg yolk, butter, and 1-2 tablespoons of cold water in a bowl and knead into a smooth dough. Wrap in cling film and let rest in the refrigerator for 30 minutes. Mix the ricotta, Parmesan, oregano, salt, and pepper until creamy. Grease a 20 cm tart pan and line it with the dough. Prick the base several times with a fork. Spread the ricotta cream over the base. Arrange the cooled eggplant cubes on top. Halve the cherry tomatoes and arrange them on top of the mixture. Drizzle with a little olive oil. Bake in an oven preheated to 180°C for approximately 30-35 minutes. Remove from the oven, let cool slightly, and serve. A delicious appetizer or as finger food at a buffet.