Preheat oven to 200 deg C
Heat an oiled pan over a medium heat and add 3 halved ( lengthwise ) Lebanese eggplants and 3 sliced red capsicums .
Cook on both sides for 4 minutes or until lightly coloured .
Transfer to a plate and set aside .
Add 3/4 cup of castor sugar to the pan with 1/4 cup of water .
Stir over a medium heat until sugar dissolves , continue to simmer until mixture turns a golden colour .
Season with salt and pepper .
Return eggplant and capsicum to the pan .
Layer 2 sheets of puff pastry on top of each other , spray the pastry sheets lightly with cooking oil and sprinkle lightly with fine bread crumbs .
Lay pastry over the eggplant and capsicum mix , folding excess pastry back towards the centre of the pan .
Bake until pastry is golden and crisp .
Meanwhile mix 250 gm of hummus with 250 gm of cream cheese ( room temp ) and a dsp of minced garlic .
Remove the tarte from the oven and invert on to an oven proof plate .
Smooth the hummus mix over and top with fine breadcrumbs .
Place back in the oven till the breadcrumbs turn a light caramel colour.
Leave to cool for 5 minutes .
I topped this with halved cherry tomatoes and anchovy.
Slice and serve .
Heat an oiled pan over a medium heat and add 3 halved ( lengthwise ) Lebanese eggplants and 3 sliced red capsicums .
Cook on both sides for 4 minutes or until lightly coloured .
Transfer to a plate and set aside .
Add 3/4 cup of castor sugar to the pan with 1/4 cup of water .
Stir over a medium heat until sugar dissolves , continue to simmer until mixture turns a golden colour .
Season with salt and pepper .
Return eggplant and capsicum to the pan .
Layer 2 sheets of puff pastry on top of each other , spray the pastry sheets lightly with cooking oil and sprinkle lightly with fine bread crumbs .
Lay pastry over the eggplant and capsicum mix , folding excess pastry back towards the centre of the pan .
Bake until pastry is golden and crisp .
Meanwhile mix 250 gm of hummus with 250 gm of cream cheese ( room temp ) and a dsp of minced garlic .
Remove the tarte from the oven and invert on to an oven proof plate .
Smooth the hummus mix over and top with fine breadcrumbs .
Place back in the oven till the breadcrumbs turn a light caramel colour.
Leave to cool for 5 minutes .
I topped this with halved cherry tomatoes and anchovy.
Slice and serve .
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