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Heirloom Tomato Tart

Heirloom Tomato Tart
Prep Time
30 min
Cook Time
45 min
Yields
4 servings

Perfectly pairs with Beringer Founder’s Estate Cabernet Sauvignon.

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ingredients

1
frozen tart shell
cup olive oil
1
cup eggplant, diced
1
cup zucchini, diced
2
Tbsp olive oil
1
tsp garlic, minced
1
tsp thyme
¼
cup black olives, halved
cup diced onion
½
cup diced, roasted red pepper
½
cup diced canned tomato
½
tsp smoked paprika
½
cup Beringer Cabernet Sauvignon
1
- 3 heirloom tomatoes
8
basil leaves
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directions

Step 1

Bake tart shell at 400ºF for 20-25 minutes until golden brown.

Step 2

In a large pan heat 1/3 cup olive oil over high heat. Add eggplant and zucchini and cook until browned and cooked through. Remove from pan and set aside.

Step 3

Add 2 Tbsp of olive oil, garlic, thyme, olives and onion to the same pan and cook until soft.

Step 4

Add peppers, diced tomato and paprika and cook for 2 minutes.

Step 5

Deglaze pan with Beringer Cabernet Sauvignon and cook together for 5-7 minutes.

Step 6

Fold in eggplant and zucchini and season with salt.

Step 7

Cool filling slightly on a sheet tray.

Step 8

Slice heirloom tomato very thinly.

Step 9

Fill tart with cooked vegetables and cover with tomato slices.

Step 10

Bake at 400ºF for 20 minutes.

Step 11

Remove from oven and garnish with basil.

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