Roasted Tomato Aubergine and Tahini Tart

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

Change.

It looks like such an elementary word written on a blank piece of paper. As my cursor blinked at the end of the word however, I realized the substantial weight change actually carries. We are never quite easy accepting a change in our lives—after all, it means stepping out of a comfort zone, perhaps one we have known and accepted for all of our lives. Even if the change is one that is sought for and aspired towards, it still means taking a risk, grabbing an opportunity and doing it differently. Changes can be frightening, intimidating and compelling.

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Change.

It looks like such an elementary word written on a blank piece of paper. As my cursor blinked at the end of the word however, I realized the substantial weight change actually carries. We are never quite easy accepting a change in our lives—after all, it means stepping out of a comfort zone, perhaps one we have known and accepted for all of our lives. Even if the change is one that is sought for and aspired towards, it still means taking a risk, grabbing an opportunity and doing it differently. Changes can be frightening, intimidating and compelling.

But changes can also be refreshing, challenging and innovative. Change one letter in change, and you are faced with a chance! I try to keep this in my mind every time I am confronted with a change. This weekend I learnt a significant lesson—from my son, which made me realize the paradox of it all. It also showed me how much our children mirror us. Under the watchful eye of my husband, I cringed as it dawned upon me that my son never knew the daring me. That me, who greeted a change boldly, standing tall and taking on the new chances changes brought. And it was this image that reflected back at me so poignantly that told me it was time for a change.

To commemorate the acceptance of change, making room for new chances, we cooked together. Opening a bottle of chilled wine we toasted and discussed the first changes we wanted to tackle. A new sofa, curtains, carpet maybe change the entire living room? A new house? A new school with new friends? A new city and a new job? The chances are plenty—we just need to open up to the change.

I adore tarts, particularly in the summer, when produce is fresh, colorful and plentiful. So it is not surprising that tarts are a regular feature in the kitchen, always with changing flavors and colors. This tart offers plenty of exciting changing flavors, with a zesty flavored oil embracing the juicy tomatoes and earthy aubergines highlighted with a nutty tahini. This dish brings on an exciting burst of aromatic flavors using colorful summer produce. It is effortless to put together and served with a salad, and it makes a fantastic light dinner.

Method:

  1. To prepare the crust, whip together butter and Tahini with electric beaters until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Continue to mix until all ingredients are incorporated well.
  1. Add flour and using your hands quickly mix until it all comes together into a smooth ball. On a floured surface flatten the dough into a disk, wrap with plastic wrap and refrigerate for up to an hour.
  1. Preheat oven to 180ºC (356°F).
  1. Remove dough from refrigerator, spread a sheet of plastic on the counter top, place the dough-disk on top and cover with another sheet of plastic. Now roll the dough between the two sheets of plastic to fit your preferred tart form. Should the dough tear, patch it up with your fingers.
  1. Line the dough with a sheet of baking paper, fill with dried beans (or pie weights) and blind bake 15-20 minutes.
  1. Reduce the oven temperature to 160ºC (320°F).
  1. Prepare the filling by mixing together olive oil, crushed garlic, oregano, basil, lemon juice, salt and pepper in a mixing bowl.
  1. Place the whole cherry tomatoes on one half of a baking tray and arrange the aubergine slices on the other half, then generously drizzle with the flavored oil. The aubergines can be drizzled with an extra portion of the oil, otherwise they might dry out in the oven. Bake in the oven for 45 minutes.
  1. Remove the tomatoes from the baking sheet, drizzle the aubergine slices with some more oil and place back in the oven for another 45 minutes.
  1. Arrange the aubergine slices on the base of the crust drizzle with 2 tablespoons Tahini and place cherry tomatoes on top. Re-heat in the oven for 10 minutes. Before serving, crumble some fresh feta cheese over the top.
Helpful Note: After the crust has been baked you can refrigerate it for up to 5 days if not using right away, or freeze it for up to 3 months.
Price: $4.95 Add to Cart
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