Aubergine, tomato and Mozzarella quiche

• 분량: 8

재료

1 x sheet of frozen shortcmst pastry, thawed 400g aubergine, sliced Salt and black pepper 1 tsp olive oil Cooking spray 4 garlic doves, crushed 1 tbsp fresh basil, chopped 1/2 Isp dried oregano 170g plum tomatoes, thinly sliced 60g Mozzarella, grated 2 Ibsp Parmesan, grated

방향

1 Preheat the oven to 200°C/180°C fan/gas mark 4 and press the pastry in to fit in the bottom and up the sides of a 25cm loose-bottomed tart tin. Trim the edges, add a sheet of parchment paper and fill with baking beans. Bake for 10 minutes until golden brown.

2 Arrange the aubergine slices on a tea towel and sprinkle with half a teaspoon of salt. Leave to stand for 15 minutes, then pat dry with kitchen paper. 3 Brush the slices with half of the oil and arrange on a baking tray lined with tin foil and coated with cooking spray. Roast for 20 minutes until tender. 4 Heat the remaining oil in a frying pan and cook the garlic for one minute. Remove from the heat and stir in the basil, oregano, tomatoes and a good pinch of salt and pepper. 5 Sprinkle half of the Mozzarella into the bottom of the tart tin. Top with the aubergine slices and tomato mixture. 6 Sprinkle over the remaining Mozzarella and the Parmesan. Bake for 10 minutes until the cheese had melted. Leave to set for five minutes before slicing.