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Recipe: Aubergine and Tomato Tart with Walnut Sauce

Try this delicious recipe for a nourishing aubergine and tomato tart with walnut sauce, from home cook Cathy Gayner’s new recipe book, Recipes from a London Kitchen. 

Bestselling author Cathy Gayner has returned with a brand new recipe book, the follow up to her debut, Recipes from Le Rouzet. 

Building on the success of her debut, which raised more than £75,000 for charity, 100% of the proceeds of Recipes from a London Kitchen will go directly to charities that support the elderly and disadvantaged youth.

Inside are 121 recipes that follow Cathy’s philosophy: that food should be as beautiful to look at as it is delicious. Try one out for yourself…

Cathy Gayner’s Aubergine and Tomato Tart with Walnut Sauce

Serves 4

Ingredients

Sauce:

  • 100g walnuts
  • 2 large garlic cloves
  • 1 thick slice of good white bread
  • 100ml olive oil
  • juice of ½ lemon
  • 150ml Greek yoghurt
  • salt and pepper

Tart:

  • 300g block of puff pastry
  • 1 large aubergine, sliced thickly
  • 250g good tomatoes, sliced thickly
  • 1 garlic clove, crushed
  • small handful of parsley, chopped
  • 1 tbsp fresh breadcrumbs
  • salt and pepper

Method

For the sauce:

Put all the ingredients and 50ml water into a food processor and whizz until you have a smooth-ish sauce. Season generously.

For the tart:

Roll out the pastry to fit a 23cm loose bottom tin, cover with baking parchment, weigh down with baking beans and cook in a preheated oven 200°c/Fan 180°/Gas 6. After about 20 minutes, remove the baking parchment and the beans and continue to cook for 10 minutes, allowing the pastry to dry out and turn a light golden brown.

While the pastry is in the oven, arrange the aubergine slices on another baking tray and brush with olive oil. Cook for about 20 minutes, until golden.

Mix the garlic, parsley and breadcrumbs with some seasoning.

Arrange the aubergine and tomatoes in circles on the pastry and then sprinkle the breadcrumb mixture evenly on top. Bake at 190°c/Fan 170°/Gas 5 for 35–40 minutes and serve with salad leaves and the walnut sauce.

Cathy Gayner, Recipes from a London Kitchen, RRP £16.99

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