Roasted aubergine and smoked cheese tart
Recipe highlights
Total cooking time:
25 min
Category:
Low Protein Diet - Phe Exchange value 0*
Servings:
6 (1x 8-inch pie)
Ingredients**
- 1 quantity of shortcrust pastry
- 1 onion sliced thinly
- 1 aubergine
- 125g smoked low protein cheese
- 1 tsp dried mixed herbs
- 45g olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Method
- Take the chilled short-crust low protein pastry and roll it out using a little Lopofin Mix to fit an 8-inch tart or pie plate. Then with a fork, dock the bottom of the pastry before chilling for 10 minutes.
- Next, line the pastry with baking paper and fill with baking beans, baking at 180oc for 10 minutes before removing the baking paper and baking the pastry for another 5 minutes.
- Fry the sliced onion in a small amount of the oil over med-low heat until soft.
- Slice the aubergine lengthways, then slice each half into thin slices so they look like half-moons.
- Place the aubergines on 2 baking trays and drizzle the rest of the oil and sprinkle over the smoked paprika before baking them at 180oc for 10 minutes until soft.
- Once the onions and aubergines are cooled, grate the low protein cheese and place it in the bottom of the pie, topping with the cooked onions spread out evenly.
- Next, lay the slice of cooked aubergines over the top of the onions, overlapping them around the pie, bake at 180oc for 15 minutes until the pastry is baked.
- Allow the pie to cool slightly in the dish before serving.
Chef tips
- You can add any cooked vegetables to this pie e.g. mushrooms, baby corn, courgettes, leeks
- Add any low protein cheese works -smoked cheese works well with the aubergines
- Sun-dried tomatoes*, char-grilled peppers work great in this pie too
- This is an open-top pie but you can top with more pastry to make a complete pie or you can make smaller individual pies if you have small tart cases or use muffin trays