INGREDIENTS

INSTRUCTIONS

Place the flour and salt in a large mixing bowl. Add the butter and
rub into the flour using the fingertips until the mixture resembles
fine breadcrumbs.  Stir in the cheese and egg, add enough cold water to
bind the mixture  to form a soft elastic dough.  Knead the dough gently
on a lightly floured surface and roll out to a  circle large enough to
line a 23cm (9 inch) fluted flan tin. Press the  pastry into the sides
of the tin and trim the edges. Cover and chill  the pastry for 20-30
minutes.  Preheat the oven to 200 C, 400 F, Gas Mark 6.  Gently prick
the pastry base with a fork and line with a circle of  greasproof
paper. Fill with baking beans or rice and place in the  preheated oven
for 10 minutes.  Preheat the grill to a moderate heat.  Meanwhile;to
make the filling, baste the aubergines in the olive oil,  garlic and
Tabasco. Place under the grill and cook for 10 minutes,  turning over
at least once to ensure the cut side is a dark golden  colour.  Remove
the greaseproof paper and baking beans from the pastry case.  Return
the pastry case to the oven and bake for a further 5-10  minutes.
Arrange the aubergines, cherry tomatoes, olives and basil in the
pastry case. Combine the cream with the eggs and cheese, season. Pour
this mixture carefully into the pastry case, leaving as much of the
vegetables exposed as possible.  Bake in the oven for 20-25 minutes
until golden brown and set but  still moist.  Converted by MC_Buster.
NOTES : A cheese based pastry tart with fresh flavours of roasted
aubergine, cherry tomatoes, olives and basil.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2913
Calories From Fat: 1500
Total Fat: 171g
Cholesterol: 460.6mg
Sodium: 10248.4mg
Potassium: 2607.3mg
Carbohydrates: 198.5g
Fiber: 16.7g
Sugar: 24.8g
Protein: 156g