Aubergine Ricotta Tart

Delicious, Italian Aubergine & Ricotta Tart Recipe

Aubergines are one of the most popular vegetables in Italy. They are often used in a variety of dishes and have a mild, nutty flavor. They are also high in fiber and antioxidants.

The Italian classic, ricotta tart, is made with a layer of ricotta cheese on top of puff pastry crust. The tart is then topped with an aubergine puree that has been cooked down to thicken it. The puree is mixed with herbs and spices before being baked until golden browned and bubbling around the edges.

The time has changed. Now it is pitch black by 6 o’clock. It’s moderately depressing.

Aubergine recipe

I went back home today to have my dad help me set up a retirement account, buy tickets to go see A Christmas Carol and deposit my paycheck. A massive load of laundry was done in the meantime, and running a few errands with my mom when she got home from work. A typical day off for me.

I guess not really keeping in contact with anyone from high school, going to 3 different colleges, and moving often has led my days off to be for errands instead of hanging out with people. Even though I have lived in St Helena for over a year now, I still feel like I don’t know anyone here. Besides the people at work.

I’ve always been a bit of a lone wolf.

Work for me.


Aubergine Ricotta Tart 2

After I spent one day photographing my new baby cousin Kai, we ended the photoshoot in the garden of my Aunt and Uncle’s house. They have a massive amount of things growing. I came away with a few tomatoes, some type of squash, and a few little aubergines.

The tomatoes were to go into a salad, and the squash could be cut up and roasted, but I didn’t know what to do with the aubergines. Besides a ratatouille, have I ever done anything with them? Probably and I’m just not remembering. But those suckers sat in my fridge until I knew I had to use them or toss them.

So after seeing what else was in my always empty fridge, there was butter and ricotta. A tart it all became.

With many photos…

Aubergine Ricotta Tart recipe

Aubergine & Ricotta Tart

  • 1 9-inch tart
  • For the dough, I used a classic Pate Brisee dough
  • 1 1/4 cup (156g) AP flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 stick (114g) butter, cold and cubed
  • a few tablespoons of ice water

Mix the dry ingredients, then cut in the butter until you have small pea-sized chunks. Then I add water by the tablespoon, mixing it just until it holds together. Then wrap in plastic and chill for 1 hour.

Roll out on a lightly floured surface to just bigger than your pan. Fit into your pan and cut off any excess.

Aubergine Ricotta Tart

For the filling, I just did about a cup of ricotta mixed with salt and pepper and herbs de Provence. Then spread over the crust. Next time I would beat an egg into it. It baked off into a bit of a solid layer for me, so I think the egg would make it stay lighter.

Then I just sliced two small aubergines (eggplants) and fanned them on top of the ricotta. Drizzled it with a bit of olive oil and sprinkled with salt and pepper.

Baked in a 375-degree oven for about 1 – 1 1/2 hours. Ate once cooled.

Not the best thing I have ever made, but good enough to suffice for a meal.

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