- 250 g cake flour
- 125 g butter, cubed
- 1/2 t salt
- 1 free-range egg
- 3 T iced water approximately
- 50 g Woolworths sundried tomatoes, drained and roughly chopped
- For the filling:
- 2 large brinjals, thinly sliced into rounds
- 5 baby brinjals, thinly sliced into rounds
- 5 T extra virgin olive oil
- 1 t ground borrie (turmeric)
- 2 t ground jeera (cumin)
- 100 g Woolworths Danish-style plain feta
- 4 T fresh dhania (coriander), roughly chopped, plus extra for garnishing
- 2 free-range eggs
- 1/4 cup cream
- salt, to taste
Place the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg and slowly add the iced water, 1 T at a time, until a dough forms.
Place the dough on a clean surface and gently shape into a ball. Wrap in clingwrap and chill for 30 minutes. Preheat the oven to 180°C.
While the dough is chilling, marinate the sliced brinjals in the olive oil, borrie and jeera.
Remove the dough from the fridge and gently roll out on a clean, floured surface. Top with the sundried tomatoes and fold the dough over, then roll out again, incorporating the sundried tomatoes into the dough.
Place the dough on a floured baking tray and fold in the sides to form a freeform tart base. The sides should to be high enough to hold the filling and the liquid.
Dot the feta onto the dough and scatter over the dhania. Arrange the brinjal onto the dough to resemble a blooming flower, starting from the outside and working your way inwards.
Mix the eggs and cream, gently pour over the tart and bake for 35 minutes, or until the pastry is golden and cooked and the filling has set. Season with extra salt before serving.