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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Like pizza only better! Serve as an appetizer, as part of a brunch buffet or as a main course at lunch with a salad and some nice crusty bread (will serve 4 as a main course). Ingredients:
5 t olive oil |
1/2 t chili powder |
4 13x13 sheet of phyllo (if you have no place local to get it fresh, find it in the freezer section of the grocery store) |
1 medium sized eggplant, sliced 1/8 thick |
1 14-ounce can whole artichoke hearts in olive oil |
3 large cloves of garlic |
4 plum tomatoes |
salt & pepper |
2 oz dry goat cheese, crumbled (it comes in a stick and looks like a tiny log of parmesan) |
3 oz sliced mozzarella cheese |
2 t chopped fresh thyme |
a few basil leaves, torn |
Directions:
1. Combine the olive-oil with the chili powder & brush the base and sides of 9 loose bottom tart pan.
2. Keeping it covered as you work so it doesn't dry out, brush one sheet of the phyllo at a time with the flavored oil and line the tart pan. Fold edges over before adding each new sheet. Rotate the pan as you add new sheets so the corners are offset.
3. Bake in a 400* oven for 12-15 minutes until golden. Remove from oven and cool.
4. Brush the eggplant slices with the flavored oil and place on a sheet pan with the artichokes and unpeeled garlic. Bake at 400* for 20 minutes turning the eggplant once. You may brush with more flavored oil during the cooking process if needed.
5. Peel and seed the tomatoes. Cut into thin half-moons, place on paper towel and pat dry.
6. Remove skin from garlic and mash.
7. To assemble tart: Spread the tart shell with the mashed garlic. Arrange the eggplant and tomatoes in overlapping circles. Add the artichokes.
8. Season with salt, pepper.
9. Top with cheeses and thyme.
10. Bake for 15-20 minutes at 400* until cheeses are melted.
11. Garnish with basil shreds and serve.
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