Aubergine, Tomato and Cheese Tart
Our eggplant, tomato, and creamy cheddar cheese tart is the perfect summer treat! It’s today’s dinner & tomorrow’s lunch.
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Ingredients
- 106 g Kraft Cheddar Cheese Cans, grated
- 2 small aubergines
- 4 phyllo puff pastry plates
- 100 g butter, melted
- Salt
- pepper
- 2 tbsp fresh fresh basil, chopped
- 2 egg yolks
- 2 eggs
- 1 cup milk
- ½ cups cream
- A few fresh thyme or fresh rosemary twigs sprigs
- 200 g cherry tomatoes
- 50 ml virgin olive oil
- 1 tbsp honey
- 2 tbsp balsamic vinegar
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