Smoky Eggplant Tart With Sundried Tomato, Chevre And Pine Nut

• Tart Shell for 9 x 1 1/2 inch metal false-bottom cake or tart pan
• Use this or your favorite whole wheat pie crust recipe:
• Smoked Eggplant, Chevre, Sundried Tomato Pine Nut filling
• 1.3 lb. dark purple eggplant
• 1/4 cup minced roasted red pepper
• 1 Tablespoon basil puree
• 3 ounces mild creamy chevre, room temp, mashed with fork
• 1 Tablespoon ground Parmesan
• 1/8 cup sundried tomato puree made from poached Italian, not CA., sundried tomatoes
• 3.5 ounces tomato paste
• 1 1/2 Tablespoons toasted pine nuts
• 5 large eggs,whisked
• 2 cups heavy cream
• 1/2 cup whole milk
• Kosher Salt and fresh coarsely ground pepper

1. Roll out dough to 1/8 inch thick, a circle big enough to overhang the sides of the pan. Crimp the edge. Pre-bake/blind bake crust . Cool to room temp.
2. With a sharp knife tip or skewer, poke a few vent holes in the eggplant. Place it directly over a gas flame (or under a broiler)rn, turning it after a side has blackened, until the eggplant is black all over. Bake in 400 degrees F oven til soft and collapses when pressed.Set aside. Roast red pepper over direct flame, turning til blackened all over.Put into a paper or plastic bag for at least 15 minutes, then peel under lightly running water. Mince. Slit the eggplant from top to bottom, open up, and scoop out flesh.Place flesh in bowl. Mash with fork.
3. Add basil through paste, combining thoroughly with a fork. Add pine nuts and minced red pepper. Taste and adjust seasoning.rnRemove 1 cup for tart filling. Remainder can be used for a second tart or broiled panini or filo triangles or soup (add chicken stock.)
4. Whisk thoroughly eggs , cream and milk, S&P. Whisk into 1 cup smoked eggplant mixture. Pour into pre-baked crust. Bake 350 degrees F ~30 minutes til set and poked skewer comes out clean. Let cool; serve at room temp.

shell, whole wheat pie crust, nut filling, purple, red pepper, basil puree, creamy chevre, ground parmesan, italian, tomato paste, nuts, eggs, heavy cream, milk, kosher salt

Taken from food52.com/recipes/40444-smoky-eggplant-tart-with-sundried-tomato-chevre-and-pine-nut (may not work)