Mediterranean Tart

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.

Ingredients

Pastry Dough:
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

Topping:
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

Directions

Dough:

In a large bowl, combine flour and salt.
Add chilled butter and use a pastry blender or a fork to combine, working just until crumbs form.
Add ice water and continue mixing until water is incorporated, taking care not to overmix.
Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the dough into a large rectangle. Fold the top third down to the center, then the bottom third up and over that.
Turn the dough over and repeat the process (rolling and folding) four times.
Cover with plastic wrap and chill for at least 1 hour.
Lightly oil a baking sheet and preheat your oven to 375°F (190°C).
Roll your pastry dough into a 9 x 13-inch (23 x 33-cm.) rectangle and transfer to the baking sheet.
Bake for 15 minutes until the dough is a pale golden color.

Topping:

While your pastry dough is baking, prepare your topping. In a large nonstick skillet, heat 1 Tbsp. oil over medium heat. Add eggplant and sauté until it begins to soften, about 10 minutes.
Add the onion, garlic and peppers and continue sautéing for another 5 minutes. Remove from heat and add tomatoes and olives.
Brush your crust with the remaining oil and arrange the sautéed vegetables on top.
Add fresh basil, feta cheese and salt and pepper to taste.
Bake for an additional 15 minutes.

Serves 6