Sunday, 9 September 2012

Pauls Feta and Aubergine tart

Mix 200ml of yoghurt and 200gms of feta chesse together with a good sprinkle of thyme.

Roll the edges of puff pastry (Paul put emmenthal chesse round the edges before rolling the pastry giving a cheesy crust)

Put the cheese yoghurt mix into what is now a pastry case and arrange the sliced aubergines on top, drissle with olive oil.

Bake at 200c till the pastry and aubergines are a golden brown.

While its still hot drissle with a spoonfull of honey.

Lovely hot or cold, but next time I think I will peel the aubergines.

1 comment:

  1. I do like a tart every now and again!

    Looks gorgeous - could you show Jill how to do it? Bet it would taste just as good with Courgettes instead of Aubergines?

    All the best