Aubergine And Oatmeal Tart Recipe

• 150 gm plain flour sifted plus I tbsp
• 100 gm medium oatmeal
• 150 gm butter diced
• 1 lrg egg
• 1 lrg aubergine thickly sliced fried in extra virgin olive oil till tender then patted dry
• 400 gm tin crushed tomatoes
• 100 gm mature cheddar grated
• 1 Tbsp. extra virgin olive oil

1. Place the flour oatmeal butter and a healthy pinch of salt in a food processor.
2. Process then add in the egg.
3. Process combine to a ball cover refrigeratefor 15 to 20 min then roll out to fit a deep 23cm tart tin.
4. Prick the base then refrigerateagain.
5. Bake blind (lined with foil and baking beans) at 190C/375F/Gas Mark 5 for 15 min.
6. Remove the foil and beans continue to cook for a further 5 min then remove.
7. Sprinkle 1 tbsp oatmeal over the base top with the tomatoes then the aubergines and season.
8. Scatter with cheese drizzle with oil then bake for 20 to 25 min.
9. Serve hot with salad.
10. Serves 6

flour, oatmeal, butter, egg, aubergine, tomatoes, extra virgin olive oil

Taken from cookeatshare.com/recipes/aubergine-and-oatmeal-tart-71365 (may not work)