Sticky Aubergine, Pomegranate and Herb Tart

Name: Sticky Aubergine, Pomegranate and Herb Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 4 tbsp Olive Oil; 2 Garlic Cloves, sliced; 1 Green Chillies, sliced; 3 tbsp Pomegranate Molasses; 2 tbsp Red Wine Vinegar; 2 tbsp Caster Sugar; 500g Puff Pastry; 40g Pomegranate; 15g Coriander, picked; 15g Mint, picked; 2 Large Aubergines, cut into 2.5cm slices; 20g Flaked Almonds, toasted

by Georgina Hayden

Vegetarian

Dairy Free

30m prep time

55m total time

Medium level

12 ingredients

Sticky Aubergine, Pomegranate and Herb Tart recipe by Georgina Hayden

There was a time in this country when aubergines weren’t getting the full love and cooking attention they need. It was a time of tough, rubbery, undercooked aubs (often seen with stuffed peppers and abundant, very average mushroom risotto). This was confusing for teenage vegetarian me, as I’d always eaten delicious, tender aubergines at home. My yiayias knew they needed fat (and lots of it) and a long cooking time. Although I haven’t been served a rubbery aubergine for a while, for many people, they’re still an intimidating vegetable to cook at home. Fear not. This upside-down tart is a simple way to nail the dense but yielding texture that makes good aubergine dishes so desirable. It is vegan, if you use dairy-free pastry, and lacking in no way (but you could crumble over some feta if you like) and makes a fantastic centrepiece to impress guests.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergines, use a peeler to remove some of the skin in strips and slice the flesh into 2.5cm slices. Place a large ovenproof frying pan or shallow casserole (about 30cm diameter) on a medium heat and toast the flaked almonds for a few minutes, until golden. Remove from the pan and set aside. Add three tablespoons of the olive oil to the pan and, in batches if needed, fry the aubergine slices for about 3 minutes on each side until lightly browned. Add more oil as you go, if needed.

Step 2

Peel and finely slice the garlic and finely slice the chillies. Whisk the pomegranate molasses, red wine vinegar, caster sugar, garlic and half the chilli together in a small bowl. When the aubergine is ready, remove to a plate. Pour the pomegranate sauce into the pan, bring to the boil, then simmer for 2 minutes, until reduced and sticky. Remove from the heat and replace the aubergine slices in the pan. Roll out the puff pastry so it is a bit larger than the pan, drape it over the top and carefully tuck down the inside of the pan. Prick the top with a fork and place the pan in the oven for 25 minutes, until deep golden on top and bubbling at the edges.

Step 3

While the tart is in the oven, pick the pomegranate seeds and pick and roughly chop the herbs. Toss with the remaining sliced green chilli and toasted flaked almonds. When the tart is ready, remove and leave to rest for a minute before carefully turning out on a board or platter. Sprinkle over the herby pomegranate and nuts, then slice and serve.