Ingredients

• 2 large Eggplant
• 3 Tomatoes thinly sliced
• 3/4 cup Grated Parmesan Cheese
• 2-3 oz Goat Cheese crumbled
• 1/4 cup Pine Nuts
• Fresh Basil optional
• Salt & Pepper

• 130 gram Unbleached White All-Purpose Flour about 1 cup
• 75 grams Cold Unsalted Butter cut in ⅛-inch pieces
• 2 Tbsp Ice Water
• Salt

Instructions

1. In a food processor, add shortcrust ingredients and pulse until the mixture resembles coarse crumbs, about 10 seconds. Add water and pulse for 5-6 times until soft dough starts to form. Remove from food processor and form dough into a ball. Wrap dough in plastic wrap and chill for 30 minutes. See notes for making dough in a stand up mixer.
2. On a lightly floured surface, roll out the dough to an 11-inch circle and press it into 9-inch tart pan with a removable bottom. Refrigerate for 30 minutes.
3. Preheat the oven to 375 F.
4. Meanwhile, remove the end pieces of a medium sized eggplant and slice into ¼-inch-thick rounds.
5. Place eggplant slices on a parchment lined baking pan, sprinkle with salt and pepper and brush both sides with olive oil.
6. Bake eggplant in a preheated oven for 15-20 minutes. Remove from the oven and set aside.
7. Remove pastry from refrigerator, line it with parchment paper and fill with pie wights (dried beans will do).
8. Prebake the crust until golden brown, for 8 to 10 minutes.

1. Sprinkle the bottom of the prebaked crust with grated Parmesan cheese and evenly scatter goat cheese over the tart. Layer eggplant slices interchanging with tomato slices. Season with salt and pepper, drizzle with olive oil and sprinkle with pine nuts.
2. Bake in the preheated oven for 20-25 minutes until tomatoes appear soft. Garnish with basil leaves and serve warm!