Thanks to those who entered, the giveaway deadline has passed. I'll be announcing the winner later today. The judge will be here soon so I better be away to make lunch. I was planning a rustic tart with aubergines. I've just checked the recipe and found it was a rustic tart with red onions. LOL I'll think of something.
OK here's what I made. It was delicious.
Aubergine and Onion Rustic Tart
First defrost one square of puff pastry (pie sheet in Japan). Left out it only takes a few minutes at room temperature, maybe 10 minutes.
Preheat oven to 230 degrees Celsius.
Slice very finely one aubergine/eggplant and one onion. I used a mandolin lethal weapon Japanese slicing device so they were paper thin.
Fry over a medium heat in olive oil. First the onions until transparent and then add the aubergines. Sprinkle over a pinch of salt, a splash of sugar and a dash of cumin. Season with freshly ground black pepper.
Roll out the pastry a little, keeping the rectangular shape. Score an inch rectangle around the pastry edge, careful not to cut through.
Spread the filling over the pastry, staying inside your scored rectangle. Sprinkle with Parmesan.
Bake until pastry has puffed then turn down to 160 and continue baking until golden (ensure bottom is cooked).
The edge will puff up to form a case. It looks very impressive but it's really so simple.
Serve hot, warm or room temperature.