Savory Bruschetta Tart Recipe from Tracey Ann from PLP

[Wanda P]

Ingredients

* For the tart:
* ¼ cup olive oil
* Peanut oil for deep-frying
* 2 cups peeled egglant, cut into ¾" dice (about 1 medium)
* Finely ground sea salt
* 1 cup all-purpose flour
* 8 ¼"-thick round slices of country bread (my no-knead bread works well for this, or if you're in Anchorage, Europa Bakery's Spent Grain Bread
is good too)
* 8 cups cubed bread (½" cubes)
* 1 cup zucchini, cut into ½" dice (about 2 small)
* ½ cup fresh Parmesan cheese, grated
* 1 tablespoon chopped basil
* 1 tablespoon chopped oregano
* 1½ teaspoons minced garlic
* 1 teaspoon red pepper flakes
* 3 cups marinara sauce (recipe follows)
* 2 large egg yolks, beaten
* 1 cup heavy cream
* For the marinara:
* 3 tablespoons olive oil
* ¾ cup minced onion
* 1½ tablespoons minced parsley
* 2 cloves minced garlic
* 2-28oz cans of whole tomatoes or 4½lbs fresh peeled and seeded roma tomatoes, ground or pureed
* 2 large basil sprigs, leaves removed (reserve for another use)
* 1½ teaspoons salt
* A pinch of sugar or baking soda



Directions

* For the marinara:
* In a large pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the parsley and garlic
and cook briefly to release their fragrance.
* Add the tomato puree, basil stem, and salt and simmer briskly, stirring occasionally so nothing sticks, until the mixture reaches a saucelike
consistency. If the sauce thickens before the flavors develop, add a
little water and keep cooking.
* Taste and adjust the seasonings. If the sauce taste too acidic, add the baking soda and cook for 5 minutes more. If it needs a touch of sweetness, add the
sugar and cook for five minutes longer. Remove the basil stem before
serving.
* For the tart:
* Preheat the oven to 300°F. Brush two 9-10" round cake pans or springform pans with 2 tablespoons olive oil each.
* Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy 8" deep stockpot. While the oil is heating toss the eggplant with
a little salt in a bowl. Then add the flour to the eggplant and toss to
coat evenly. Remove the eggplant from the bowl, lightly patting off the
excess flour.
* Working in 2 batches, add the eggplant to the hot oil and fry until light brown, about 2 minutes. Use a slotted spoon to transfer to paper towels to drain.
* Cover the bottom of each prepared cake pan with 4 bread slices. It is okay if there are spaces between the slices. In a large bowl, combine the
eggplant, cubed bread, zucchini, cheese, basil, oregano, garlic, red
pepper flakes, 1 cup of the marinara, egg yolks, and cream and mix
well. Add 1 teaspoon salt and ¼ teaspoon pepper and mix again. Divide
the mixture evenly between the 2 pans, packing it lightly and making
sure there are no large gaps in the pan.
* Cover the pans with aluminum foil and bake for 1 hour. Raise the oven temperature to 375°F, remove the foil, and continue baking until the top is medium
brown, about 15-20 minutes longer. Remove from the oven, place on
racks, and let rest for 15 minutes. While the tarts are resting, gently
heat the remaining 2 cups marinara until hot.
* Run a knife around the inside edge of 1 pan to loosen the sides of the tart, invert a serving plate over the pan, invert the pan and plate
together, and lift off the pan. Repeat with the second tart. Cut into
wedges with a serrated knife and serve immediately. Pass the hot tomato
sauce at the table.