*(c)2013 By Jennifer Katzinger. All rights reserved. Excerpted from Gluten-Free and Vegan Pie: More than 50 Sweet and Savory Pies to Make at Home by permission of Sasquatch Books (£16.99, available to buy at www.thegmcgroup.com).
Layered Eggplant Tarts with Pistachio Crusts
Photography by Charity Burggraaf
Layered Eggplant Tarts with Pistachio Crusts
Visually, these individual layered tarts are like sculptural towers. The pistachio crust is mildly sweet and salty. The simple yet vibrant layers of roasted eggplant and peppers, caramelized onion, sun-dried tomatoes, and fresh arugula interact with gusto. Enjoy these tarts freshly made for a dinner party, or make them earlier in the morning and serve them at room temperature for a luncheon.
Makes 6 small tarts
Equipment: Six 3-inch tart pans
For the crust:
2 cups salted shelled pistachios
¼ cup canola oil
½ cup teff flour
2 tablespoons maple syrup
¼ cup water
For the filling:
2 medium eggplants, sliced into ¼-inch-thick rounds (about 6 slices per eggplant)
½ cup olive oil, divided
3 tablespoons balsamic vinegar
½ teaspoon salt
2 medium onions, thinly sliced into half-moons
3 cups arugula
1 teaspoon salt
1 cup jarred roasted red peppers
2⁄3 cup oil-packed sun-dried tomatoes, drained
1 tablespoon fresh oregano leaves, for garnish
1. To make the crust, preheat the oven to 350 degrees F.2. Combine the crust ingredients in the bowl of a food processor and process just until the dough begins to hold together but still has a lot of texture from the pistachios. Divide the dough into 6 equal portions and press each into a 3-inch tart pan. Place the tart pans on a baking sheet, and place the sheet on the middle rack of the oven. Bake the crusts for 22 minutes.
3. Remove the crusts from the oven and set aside to cool. Increase the oven temperature to 400 degrees F.
4. To make the filling, place the eggplant rounds on a baking sheet lined with parchment paper and drizzle them with 6 tablespoons of the olive oil and the balsamic vinegar, then sprinkle with the salt. Bake for 40 minutes, or until they're cooked through and slightly crisped.
5. In a medium skillet, heat the remaining 2 tablespoons oil over medium-low heat. Add the onions and sauté for 15 minutes, or until just beginning to brown. Add the arugula and stir briefly just to wilt it. Set aside.
6. Remove the tart crusts from their pans and place them on a serving platter or directly on individual plates. To assemble the tarts, divide half of the sautéed onions and arugula among the 6 tart shells, reserving the other half. Next, place an eggplant slice on top of each tart. Divide the red peppers among the tarts. Divide half of the sun-dried tomatoes among the tart shells, reserving the other half. Place another slice of eggplant on each tart and divide the remaining portion of the onions and arugula among the tarts, followed by the remaining portion of sun-dried tomatoes. Garnish each tart with a sprinkle of fresh oregano. Serve warm or at room temperature.