Roast Aubergine Tart With Caramelised Red Onions
By: Marisa
Published: Tuesday, January 26, 2010 - 12:20am

Ingredients




1 large aubergine, sliced thinly
1 tablespoon + 1 tsp olive oil
3 mediums red onions, sliced thinly
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 quantity pizza dough
2 tablespoons basil pesto
100 grams creamcheese log, sliced into rounds
salt, to taste
balsamic reduction, to taste

Preparation

1 Toss aubergine with 1 tbsp olive oil, spread out onto a baking tray and roast at 180C for 15 - 20 minutes. Remove from oven and set aside. 2 Meanwhile, heat 1 tsp oil in a medium sized frying pan, add onions and cook over medium high heat until starting to soften slightly. 3 Turn heat down. add sugar and balsamic, cover with lid and cook for a further 15 minutes. 4 Remove lid, turn heat up again and cook another 5 - 10 minutes to gently caramelize the onions. Remove from pan and set aside. 5 Roll dough out into a rectangle large enough to fill a casserole dish - dough should not be too thin. 6 Transfer dough to a greased casserole dish, smoothing into all the corners and up the sides of the dish. 7 Spread the bottom with pesto, then scatter with onions and top with aubergines. 8 Finish off by seasoning to taste with salt and finally add creamcheese rounds on top. 9 Bake for 15 minutes at 180C, then adjust heat for grilling and return to oven for another 5 minutes until gently browned on top. 10 Drizzle with balsamic reduction, cut into slices and serve while still warm or lukewarm.

About


Now doesn't that look festive? A great contender for all those relaxed lunches that lie ahead in the next few days of celebrations. Let the countdown to Christmas begin! And let me tell you, it tastes just as good eaten straight out of the fridge. Not that I would ever... um... do that.