Sticky aubergine, pomegranate and herb tart

Sticky aubergine, pomegranate and herb tart

Cooking aubergines need not be intimidating with this simple upside-down tart – it nails both texture and flavour

Georgina Hayden

www.telegraph.co.uk

Serves 4
Estimated Time: 56:30
Easy
Main
France

About Recipe

Share

Save

Voice

Classic

Ingredients

#

Method

Timer

Est. Time

1

method_img

Preheat your oven to 220ºC / 200ºC fan / gas mark 7

Sticky Aubergine Tart

01:00

2

method_img

Trim the aubergines

Sticky Aubergine Tart

01:00

3

method_img

Use a peeler to remove lengthways strips of the skin at intervals around each one (you don’t need to peel them entirely)

Sticky Aubergine Tart

04:00

4

method_img

Slice the flesh into 2.5cm-thick rounds

Sticky Aubergine Tart

02:00

5

method_img

Place a large ovenproof frying pan or shallow casserole (about 30cm in diameter) on a medium heat and toast the flaked almonds for a few minutes, until golden. Remove from the pan and set aside.

Sticky Aubergine Tart

03:00

6

method_img

Add 3 tbsp of the olive oil to the pan

Sticky Aubergine Tart

01:00

7

method_img

In batches if needed, fry the aubergine slices for about 3 minutes on each side until lightly browned. Add more oil as you go, if needed. When the aubergine is ready, remove to a plate

Sticky Aubergine Tart

07:00

8

method_img

Meanwhile, whisk together the pomegranate molasses, red-wine vinegar, caster sugar, garlic and half the sliced chilli in a small bowl

Sticky Aubergine Tart

03:00

9

method_img

After the aubergine is ready and on the plate, pur the pomegranate sauce into the pan, bring to the boil, then simmer for 2 minutes, until reduced and sticky

Sticky Aubergine Tart

03:00

10

method_img

Remove from the heat and put the aubergine slices back in the pan

Sticky Aubergine Tart

02:00

11

method_img

Roll out the puff pastry so it is a bit larger than the pan, drape it over the top and carefully tuck down the inside of the pan

Sticky Aubergine Tart

02:00

12

method_img

Prick the top with a fork and place the pan in the oven for 25 minutes, until deep golden on top and bubbling at the edges

Sticky Aubergine Tart

27:00

13

method_img

While the tart is in the oven, remove the seeds from the pomegranate

Sticky Aubergine Tart

04:00

14

method_img

Pick and roughly chop the herbs

Sticky Aubergine Tart

04:00

15

method_img

Finely slice the chillies

Sticky Aubergine Tart

02:00

16

method_img

Toss with the remaining sliced green chilli and toasted flaked almonds

Sticky Aubergine Tart

01:00

17

method_img

When the tart is ready, remove from the oven and leave to rest for a minute before carefully turning out on to a board or platter

Sticky Aubergine Tart

02:00

18

method_img

Sprinkle over the herby pomegranate and nuts, then slice and serve

Sticky Aubergine Tart

02:00

Preheat your oven to 220ºC / 200ºC fan / gas mark 7

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Trim the aubergines

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Use a peeler to remove lengthways strips of the skin at intervals around each one (you don’t need to peel them entirely)

Elapsed Time: 00:00

Time Left: 04:00

Not Started

Slice the flesh into 2.5cm-thick rounds

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Place a large ovenproof frying pan or shallow casserole (about 30cm in diameter) on a medium heat and toast the flaked almonds for a few minutes, until golden. Remove from the pan and set aside.

Elapsed Time: 00:00

Time Left: 03:00

Not Started

Add 3 tbsp of the olive oil to the pan

Elapsed Time: 00:00

Time Left: 01:00

Not Started

In batches if needed, fry the aubergine slices for about 3 minutes on each side until lightly browned. Add more oil as you go, if needed. When the aubergine is ready, remove to a plate

Elapsed Time: 00:00

Time Left: 07:00

Not Started

Meanwhile, whisk together the pomegranate molasses, red-wine vinegar, caster sugar, garlic and half the sliced chilli in a small bowl

Elapsed Time: 00:00

Time Left: 03:00

Not Started

After the aubergine is ready and on the plate, pur the pomegranate sauce into the pan, bring to the boil, then simmer for 2 minutes, until reduced and sticky

Elapsed Time: 00:00

Time Left: 03:00

Not Started

Remove from the heat and put the aubergine slices back in the pan

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Roll out the puff pastry so it is a bit larger than the pan, drape it over the top and carefully tuck down the inside of the pan

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Prick the top with a fork and place the pan in the oven for 25 minutes, until deep golden on top and bubbling at the edges

Elapsed Time: 00:00

Time Left: 27:00

Not Started

While the tart is in the oven, remove the seeds from the pomegranate

Elapsed Time: 00:00

Time Left: 04:00

Not Started

Pick and roughly chop the herbs

Elapsed Time: 00:00

Time Left: 04:00

Not Started

Finely slice the chillies

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Toss with the remaining sliced green chilli and toasted flaked almonds

Elapsed Time: 00:00

Time Left: 01:00

Not Started

When the tart is ready, remove from the oven and leave to rest for a minute before carefully turning out on to a board or platter

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Sprinkle over the herby pomegranate and nuts, then slice and serve

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Recipe or Method Image

1%

00:00-00:00

Up Next:

No Next Method