Ingredients:
For the flan
350 g pie crust pastry
2 eggplants, sliced across
2 tomatoes, sliced
1 red and 1 yellow bell pepper
1 eggplant, sliced lengthways
2 tbsp. olive oil
2 tbsp. ready-made pesto
1 tbsp. dried thyme
Salt and pepper
For the creamy sauce
6 egg yolks
30 g freshly grated parmesan
300 ml single cream
Preparation :
Preheat the oven to 150°C.
Lightly salt the eggplants and drain it in a colander for 1 hour.
Deseed the peppers and cut them into quarters.
Put the short crust on to a baking sheet and bake blind for 15 minutes.
Remove from oven and allow to cool.
Rinse the eggplants and pat dry with kitchen paper.
In a frying pan, sauté the eggplant slices with a little olive oil for a few minutes, stirring constantly until lightly golden.
Then remove, drain and set aside.
Grill the peppers, skin side up, under the oven grill, until skin is completely blackened.
Place peppers in a plastic bag and leave to rest for 10 minutes to be able to easily remove peel from them.
Then cut into strips.
Layer the eggplants, bell peppers and tomatoes in the pastry case, finishing with a layer of peppers.
Season to taste.
Mix creamy sauce ingredients together and season with salt and pepper.
Pour this sauce over vegetables until they are just covered and sprinkle with dried thyme.
Add the 2 tbsp. of pesto in the center of the tart and bake for 45 minutes.
Serve warm.
