Perfectly pairs with Beringer Founder’s Estate Cabernet Sauvignon.
ingredients
directions
Bake tart shell at 400ºF for 20-25 minutes until golden brown.
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.
Add 2 Tbsp of olive oil, garlic, thyme, olives and onion to the same pan and cook until soft.
Add peppers, diced tomato and paprika and cook for 2 minutes.
Deglaze pan with Beringer Cabernet Sauvignon and cook together for 5-7 minutes.
Fold in eggplant and zucchini and season with salt.
Cool filling slightly on a sheet tray.
Slice heirloom tomato very thinly.
Fill tart with cooked vegetables and cover with tomato slices.
Bake at 400ºF for 20 minutes.
Remove from oven and garnish with basil.