- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 small eggplant, peeled and diced
- 1 cup thinly sliced leek
- 1 small bulb fennel, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 teaspoon herbes de Provence
- 1/4 cup chopped niçoise olives
- 1 tablespoon capers
- 1 teaspoon anchovy paste (optional)
- 4 ounces chèvre cheese, crumbled
- 4 ounces Gruyere cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 2 large or 3 medium heirloom tomatoes, thinly sliced
- 1 package frozen puff pastry, thawed
- 1 9-inch tart pan
In a sauté pan, heat the oil over medium-high heat. Add the garlic and sauté for 30 seconds. Stir in the eggplant, leek, fennel, bell pepper and herbes de Provence. Cook, stirring, for about 5 minutes, or until the leeks are tender. Stir in the olives, capers and anchovy paste. Add a bit of salt to your taste. Set aside.
Combine the cheeses in a bowl and set aside. Combine the olive oil, balsamic vinegar, salt and pepper and brush the tomatoes with this mixture. Set the tomatoes aside.
Unfold a sheet of pastry onto a cutting board and roll it out lightly to make a 12×12-inch square. Trim the corners to make it slightly round and prick the surface all over with a fork. Fit the pastry into the tart pan and trim it so that 1/2 inch hangs over the edge of the pan. (This will prevent it from shrinking and falling into the pan.) Prick the pastry all over with a fork.
Bake the shell at 425° F for 10 minutes or until it is golden.
Scatter the filling over the bottom of the pastry shell. Top with half the cheese, reserving 1/4 cup. Drain the tomatoes and arrange them on top of the cheese. Sprinkle with the remaining cheese.
Place the tart back in the oven and cook for 10 to 12 minutes longer, or until the cheese is bubbly and the tart shell is golden brown. Garnish with chives and other fresh herbs.
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