Ingredients
Scale
For the Crust:
- 1 sheet of puff pastry (or a pie crust would work if you are not afraid of such things like me)
For the Topping:
- About 2 small, tender eggplant
- Several small tomatoes (with a diameter that roughly matches the eggplant)
For the Filling:
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded asiago cheese + a few extra tablespoons for the top
- 4 cloves garlic, peeled and chopped
- Several sprigs of fresh tarragon and basil, chopped
Instructions
- Thaw your puff pastry or prepare the pie crust.
- Slice the eggplant thinly (about 1/8 inch thick) and place on a baking sheet, spray with cooking spray and dust with Red Robin Seasoning or your favorite seasoned salt. Bake eggplant at 350 for about 10 minutes or until the eggplant slices are tender. (These little tender eggplant don’t require any peeling or salting.)
- While the eggplant is cooking, slice the tomatoes thinly and set them aside.
- Mix the ricotta, asiago, garlic and about half of the chopped herbs.
- Spray a baking sheet with cooking spray and lay out the puff pastry (or place the pie crust in your tart pan). Spread the ricotta filling almost to the edge of the crust, then arrange alternating layers of the eggplant and tomato slices on top. If you are using puff pastry, roll up the edge of the pastry just a bit and pinch the corners. Sprinkle with a little asiago cheese and bake at 400 for 20 minutes or so or until the pastry has browned on the edges and the cheese is all melted.
- Sprinkle with the rest of the fresh herbs. Slice and serve immediately.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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