by: Sarah Yoder, BFP Staff Writer
This savory tart highlights the fresh, classic Mediterranean flavors of tomato, eggplant, olive, basil and feta. And with a simple flour substitution in the crust, this recipe can easily be modified for Passover or made gluten free.
1 ¼ cup all-purpose flour (or 1 ¼ cup all-purpose gluten free flour or 2/3 cup matzo meal flour for Passover)
6 oz. (150 g) butter, chilled, cut in small cubes
1 tsp. salt
1/3 cup ice water
2 Tbsp. olive oil
1 small eggplant, sliced
1 small red pepper, chopped
1 small red onion, thinly sliced
2 cloves garlic, minced
8 cherry tomatoes, cut in half
8 Kalamata olives, pitted and chopped
8 oz. (225 g.) feta cheese, cubed
Handful of fresh basil for garnish (optional)
Salt and pepper to taste
Photo Credit: Jenna Solomon/bridgesforpeace.com
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