Ingredients
For the pastry
- 225g plain flour, preferably organic (Dove's Farm is good)
- 100g butter, cut into pieces
- 1 tsp dried basil
- ½ tsp dried oregano
- 1-2 tbsp finely chopped sundried tomatoes
- 1 tbsp olive oil
- 1 egg beaten, for brushing (optional)
For the sauce
- 3 small peppers, preferably different colours
- 2 tbsp olive oil
- 2 fat garlic cloves, crushed
- ½ tsp dried oregano
- 1 tbsp chopped sundried tomatoes
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
For the filling
- 100ml/3½ fl oz olive oil
- 1 medium aubergine, cut into 1cm thick slices
- 1 tbsp dried basil
- 4 medium or 3 large tomatoes, sliced
- good handful chopped fresh basil leaves
- about 18 black olives, preferably unpitted
- 100g mozzarella, grated
- 50g cheddar, coarsely grated
Method
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To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.
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While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn’t stick. Season well and set aside to cool completely.
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Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top – it seems a lot, but it all gets soaked up – then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.
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Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there’s no need for baking beans).
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Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.
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Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.
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Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.