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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is great as an appetizer that comes together quickly, tastes amazingly flavorful, and impresses your guests. Make the marinara yourself - it's worth the effort and you won't be disappointed. If you make this dish the day before, simply reheat it in a 375-degree oven for 15 minutes. Read more . In the winter you can substitute the eggplant and zucchini for 3 cups of wild mushrooms, sliced a sauteed in olive oil and 1 cup cubed (1/2-inch cubes) butternut squash that's been tossed with olive oil, sprinkled with salt and pepper, and roasted in a 375 degree oven until golden brown and tender (about 20 minutes). Ingredients:
for the tart |
1/4 cup olive oil |
peanut oil for deep-frying |
2 cups peeled egglant, cut into 3/4 dice (about 1 medium) |
finely ground sea salt |
1 cup all-purpose flour |
8 1/4 -thick round slices of country bread (my no-knead bread works well for this, or if you're in anchorage, europa bakery's spent grain bread is good too) |
8 cups cubed bread (1/2 cubes) |
1 cup zucchini, cut into 1/2 dice (about 2 small) |
1/2 cup fresh parmesan cheese, grated |
1 tablespoon chopped basil |
1 tablespoon chopped oregano |
11/2 teaspoons minced garlic |
1 teaspoon red pepper flakes |
3 cups marinara sauce |
2 large egg yolks, beaten |
1 cup heavy cream |
for the marinara |
3 tablespoons olive oil |
3/4 cup minced onion |
11/2 tablespoons minced parsley |
2 cloves minced garlic |
2-28oz cans of whole tomatoes or 41/2lbs fresh peeled and seeded roma tomatoes, ground or pureed |
2 large basil sprigs, leaves removed (reserve for another use) |
11/2 teaspoons salt |
a pinch of sugar or baking soda |
Directions:
1. For the marinara:
2. In a large pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance.
3. Add the tomato puree, basil stem, and salt and simmer briskly, stirring occasionally so nothing sticks, until the mixture reaches a saucelike consistency. If the sauce thickens before the flavors develop, add a little water and keep cooking.
4. Taste and adjust the seasonings. If the sauce taste too acidic, add the baking soda and cook for 5 minutes more. If it needs a touch of sweetness, add the sugar and cook for five minutes longer. Remove the basil stem before serving.
5. For the tart:
6. Preheat the oven to 300°F. Brush two 9-10 round cake pans or springform pans with 2 tablespoons olive oil each.
7. Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy 8 deep stockpot. While the oil is heating toss the eggplant with a little salt in a bowl. Then add the flour to the eggplant and toss to coat evenly. Remove the eggplant from the bowl, lightly patting off the excess flour.
8. Working in 2 batches, add the eggplant to the hot oil and fry until light brown, about 2 minutes. Use a slotted spoon to transfer to paper towels to drain.
9. Cover the bottom of each prepared cake pan with 4 bread slices. It is okay if there are spaces between the slices. In a large bowl, combine the eggplant, cubed bread, zucchini, cheese, basil, oregano, garlic, red pepper flakes, 1 cup of the marinara, egg yolks, and cream and mix well. Add 1 teaspoon salt and 1/4 teaspoon pepper and mix again. Divide the mixture evenly between the 2 pans, packing it lightly and making sure there are no large gaps in the pan.
10. Cover the pans with aluminum foil and bake for 1 hour. Raise the oven temperature to 375°F, remove the foil, and continue baking until the top is medium brown, about 15-20 minutes longer. Remove from the oven, place on racks, and let rest for 15 minutes. While the tarts are resting, gently heat the remaining 2 cups marinara until hot.
11. Run a knife around the inside edge of 1 pan to loosen the sides of the tart, invert a serving plate over the pan, invert the pan and plate together, and lift off the pan. Repeat with the second tart. Cut into wedges with a serrated knife and serve immediately. Pass the hot tomato sauce at the table.
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