| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
European |
Infood02 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Frozen puff pastry; (thawed overnight in |
|
|
; the refrigerator) |
| 2 |
tb |
Softened European-style butter; (such as Keller's) |
| 3 |
|
Bell peppers; (1 each red, green, |
|
|
; and yellow) |
| 1 |
|
Japanese eggplant or 2 small American |
|
|
; eggplants |
| 1/4 |
c |
Clarified European-style butter |
|
|
Salt and pepper to taste |
| 2 |
c |
Crumbled goat cheese; loosely packed |
| 1/3 |
c |
Grated Parmesan cheese |
| 16 |
|
Fresh basil leaves; for garnish |
| 1/8 |
c |
Balsamic vinegar |
|
|
Salt and pepper to taste |
| 1/3 |
c |
Olive oil |
| 1/4 |
lb |
Mixed salad greens |
INSTRUCTIONS
TART
SALAD
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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