INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease a fluted pan, pie tin, or
shallow springform pan. Roll out the puff pastry to the width of the
baking pan. Dust the rolling pin with flour and carefully roll the
pastry back onto the rolling pin, then unroll it over the pan. Press
the dough into place and crimp the edges. Brush the pastry with the
softened butter. Place the bell peppers over an open flame or under
the broiler and completely blacken them on all sides. Put the
blackened peppers in a plastic bag, seal it, and allow them to steam
for 20 minutes. Remove the peppers from the bag and peel away and
discard all black skin. Cut the peppers in half and remove all seeds
and veins. Cut into 1/2 -inch thick strips. Cut the eggplant  crosswise
on the bias into 1/2-inch-thick slices. Brush the eggplant  lightly
with the clarified butter and season with salt and pepper.  Roast the
eggplant in the oven for 15 minutes, or until done but not  mushy.
Place the crumbled goat cheese on top of the pastry. Top the o  at
cheese with the eggplant and peppers in a spiral fashion,  overlapping
each. Sprinkle the Parmesan cheese over the eggplant and  peppers. Bake
the tart for about 20 minutes, or until it is golden  brown and the
edges are puffy. Garnish with the fresh basil leaves.  Whisk together
the vinegar, salt, and pepper in a bowl. Slowly add  the olive oil
while whisking. Toss with the greens and any remaining  eggplant or
peppers and serve on top of the tart.  Yield: 8 servings  Converted by
MC_Buster.  Per serving: 1906 Calories (kcal); 162g Total Fat; (75%
calories from  fat); 85g Protein; 34g Carbohydrate; 259mg Cholesterol;
1318mg Sodium  Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 4 1/2
Vegetable; 0  Fruit; 25 Fat; 0 Other Carbohydrates  Recipe by: IN FOOD
TODAY SHOW #INE219  Converted by MM_Buster v2.0n.

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