ADVERTISEMENT

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.

ADVERTISEMENT

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
ADVERTISEMENT

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.

Rate Recipe

My rating for Heirloom Tomato Tart
ADVERTISEMENT