Mediterranean Eggplant and Tomato Tart

METHOD

1. Step 1: Make the dough

   • 2 teaspoons active dry yeast
   • ½ cup lukewarm water (120 ml)
   • ¼ teaspoon sugar
   • 1 large egg, at room temperature
   • ¼ cup olive oil
   • 1 cup whole wheat flour
   • 1 cup unbleached all-purpose flour, plus more as needed
   • ¾ teaspoon salt

   Stir the yeast, lukewarm water, and sugar together and let sit until foamy, about 5 minutes. Whisk in the egg and ¼ cup olive oil. In another bowl, mix the whole wheat flour, all-purpose flour, and salt. Add to the yeast mixture and stir until a soft dough forms. Knead briefly on a floured surface until smooth. Shape into a ball, place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.

2. Step 2: Line the tart pan

   • Dough from Step 1

   Turn the dough out, knead once or twice, and divide into two pieces. Shape each into a ball. Let rest 5 minutes. Roll out one piece and line a lightly oiled 9- or 10-inch (23–25 cm) tart pan. Pierce the base all over with a fork. Chill or freeze while you prepare the filling.

3. Step 3: Roast the eggplant

   • 680 g eggplant (about 2 medium)
   • 1 tablespoon extra-virgin olive oil
   • Salt and freshly ground black pepper

   Heat the oven to 230°C (450°F). Slice the eggplant about 1 cm (½ inch) thick and toss with salt, pepper, and 1 tablespoon extra-virgin olive oil. Spread on a foil-lined baking sheet and roast 15–20 minutes, until browned and soft. Fold the foil loosely over the eggplant and let steam another 10–15 minutes. Reduce the oven to 180°C (350°F).

4. Step 4: Prebake the crust

   • 1 large egg (from the 2 eggs for the filling)
   • Chilled tart shell from Step 2

   Beat one of the remaining eggs in a small bowl. Set the tart pan on a baking sheet. Brush the bottom of the chilled crust lightly with beaten egg. Bake at 180°C (350°F) for about 10 minutes, just until the surface looks set. Take out and let cool slightly.

5. Step 5: Assemble the tart

   • Roasted eggplant from Step 3
   • Remaining 1 large egg
   • ⅓ cup milk
   • Salt and freshly ground black pepper
   • 1½ cups marinara sauce (360 ml)
   • 2 teaspoons fresh thyme leaves
   • 60 g Gruyère, grated (½ cup)
   • 25 g Parmesan, grated (¼ cup)
   • 2 medium fresh tomatoes, sliced
   • 1 tablespoon extra-virgin olive oil

   Whisk the last egg with the milk and a pinch of salt and pepper. Spread ¼ cup of the marinara over the base of the crust. Add a layer of eggplant, then some thyme, Parmesan, and Gruyère. Spoon over a little more sauce. Repeat the layers until you use everything, finishing with cheese on top. Pour the egg–milk mixture evenly over the filling. Lay the tomato slices on top, sprinkle with the remaining thyme, and drizzle with 1 tablespoon extra-virgin olive oil.

6. Step 6: Bake

   • Assembled tart from Step 5

   Bake at 180°C (350°F) for 40–45 minutes, until the filling is set and the top is nicely browned. Let rest at least 10 minutes before slicing. Serve warm or at room temperature.