Roasted Tomato Aubergine and Tahini Tart

Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff 

Change.

It looks like such an elementary word written on a blank piece of paper. As my cursor blinked at the end of the word however, I realized the substantial weight change actually carries. We are never quite easy accepting a change in our lives, after all it means stepping out of a comfort zone, perhaps one we have known and accepted for all of our lives. Even if the change is one that is sought for and aspired towards, it still means taking a risk, grabbing an opportunity and doing it differently. Changes can be frightening, intimidating and compelling. Changes can also be refreshing, challenging and innovative.

Change one letter in Change and you are faced with a Chance!

I try to keep this in my mind every time I am confronted with a change. It seems the older I get the more unwillingly am I prepared to embrace changes. I have been confronted with changes all my life, never looking back. I was younger, seeking new challenges and exciting adventures. Changes always provided apt chances for my ever wandering and juvenile mind. However, as I mature I notice how rooted I have become in my ways, wincing every time at the sound of a change. Changes after all disturb my organization! And although I am convinced of being flexible, spontaneous and adapt easily to my surroundings, I find the initial idea of change cumbersome. 

Roasted Tomato Aubergine and Tahini Tart (0012) by Meeta K. Wolff 

This weekend I learnt a significant lesson – from my son, which made me realize the paradox of it all. It also showed me how much our children mirror us. The aching reflection, which I struggled to acknowledge, was mirroring my fears of accepting a change. The excuses were long and when they did not work it was time to attack the idea of change with stubbornness and hostility. Under the watchful eye of my husband I cringed as it dawned upon me that my son never knew the daring me. That me, who greeted a change boldly, standing tall and taking on the new chances changes brought. What he knew was this me, the strong and durable me, perfectly organized and extremely efficient, but not willing to rock the boat towards new waters for fear of losing the grip. 

And it was this image that reflected back at me so poignantly that told me it was time for a change.

Tomatoes 2011 (0149) by Meeta K. WolffRoasted Tomato Aubergine and Tahini Tart (00164) by Meeta K. Wolff

To commemorate the acceptance of change, making room for new chances we cooked together. Opening a bottle of chilled wine we toasted and discussed the first changes we wanted to tackle. A new sofa, curtains, carpet maybe change the entire living room? A new house? A new school with new friends? A new city and a new job? The chances are plenty – we just need to open up to the change.

Roasted Tomato Aubergine and Tahini Tart (0015) by Meeta K. Wolff

I adore tarts, particularly in the summer, when produce is fresh, colorful and plentiful. So it is not surprising that tarts are a regular feature in the kitchen during the summer- always with changing flavors and colors. This tart offers plenty of exciting changing flavors, with a zesty flavored oil embracing the juicy tomatoes and earthy aubergines highlighted with a nutty tahini.

Recipe: Roasted Tomato Aubergine and Tahini Tart

Printable version of recipe here

AubergineTomatoTart_0012-WM

Prep Time: 45 minutes
Total Time: 2 hours

Ingredients:
For the Crust

  • 200g all-purpose flour
  • 70g unsalted butter, at room temperature
  • 1 teaspoon Tahini (sesame paste)
  • 3 egg yolks
  • pinch salt

For the Filling
  • 2 tablespoons Tahini (sesame paste)
  • 6 tablespoons olive oil
  • 1 garlic clove, crushed
  • 2 tablespoons dried oregano
  • 1/2 bunch basil, chopped
  • juice of ½ lemon
  • 500g cherry tomatoes
  • 3 small aubergines, sliced
  • salt and pepper
  • butter for the form
  • 100g feta cheese

Method:

  1. To prepare the crust, whip together butter and Tahini with electric beaters until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Continue to mix until all ingredients are incorporated well.
  2. Add flour and using your hands quickly mix until it all comes together into a smooth ball. On a floured surface flatten the dough into a disk, wrap with plastic wrap and refrigerate for up to an hour.
  3. Preheat oven to 180 degrees C.
  4. Remove dough from refrigerator, spread a sheet of plastic on the counter top, place the dough-disk on top and cover with another sheet of plastic. Now roll the dough between the two sheets of plastic to fit your preferred tart form. Should the dough tear, patch it up with your fingers.
  5. Line the dough with a sheet of baking paper, fill with dried beans (or pie weights) and blind bake 15-20 minutes.
  6. Reduce the oven temperature to 160 degrees C.

  7. Prepare the filling by mixing together olive oil, crushed garlic, oregano, basil, lemon juice, salt and pepper in a mixing bowl.
  8. Place the whole cherry tomatoes on one half of a baking tray and arrange the aubergine slices on the other half, then generously drizzle with the flavored oil. The aubergines can be drizzled with an extra portion of the oil, otherwise they might dry out in the oven. Bake in the oven for 45 minutes.
  9. Remove the tomatoes from the baking sheet, drizzle the aubergine slices with some more oil and place back in the oven for another 45 minutes.
  10. Arrange the aubergine slices on the base of the crust drizzle with 2 tablespoons Tahini and place cherry tomatoes on top. Re-heat in the oven for 10 minutes. Before serving, crumble some fresh feta cheese over the top.

Notes: After the crust has been baked you can refrigerate it for up to 5 days if not using right away or freeze it for up to 3 months.

Verdict

Roasted Tomato Aubergine and Tahini Tart Dip (0014) by Meeta K. Wolff

It’s not easy to accept change. I saw the slight apprehension in Soeren’s eyes this morning, but he’s braving through it - with a timid smile on his face. My heart as a mother wavers too as I know that this one change means several transitions, which in turn means re-organizing and re-thinking our plans. But we’re flexible and we look forward to the new chances. 
This tart brings on an exciting burst of aromatic flavors using colorful summer produce. It is effortless to put together and served with a salad, like this Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette, it makes a fantastic light dinner.

Monthly Mingle


Don’t miss out on the latest Monthly Mingle being hosted by the sensational Nina Timm over at My Easy Cooking. Nina wants us all to show our Apple Affection this month with your apple creations. Come join us: the deadline is 30 June 2011.

 

 

 You might like these tart ideas from WFLH:

Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0001) by Meeta K. Wolff
Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella Honey Figs Gorgonzola and Prosciutto Crostata Kale Mushroom and Goat Cheese Buckwheat Tart

 


All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

Continue »

28 comments:

  1. Una gustosa e bella ricetta, ciao :)

    ReplyDelete
  2. A gorgeous tart! So summery and delightful. I really like that addition of tahini in the crust.

    Cheers,

    Rosa

    ReplyDelete
  3. Ahhhh yes, change. It is something that as you have said can be grabbed onto or rather apprehensively thought of until we ourselves are willing to change first. I agree as we get older we're not as open to it, but if we find a way I think it not only changes our outlook but it also helps remind us of our younger selves and somehow bring us closer to that carefree version of ourselves lost amongst this grown up world.

    Good on you for embracing the chances that you've been given.... and for bringing new ones upon yourself! (Go the whole hog I say btw - regarding the living room!)

    ReplyDelete
  4. It's a comfort food, I think. I love its simplicity. I need to make it!

    Gorgeous photography as always, Meeta!

    ReplyDelete
  5. Ah, change! And chance! Don't we create our own chance when we except change? You must read my two Starting Over posts and you'll see where we are. We are once again embracing change. Funny S because my two sons have long grown tired of JP and I always looking for change and changing their lives in the process. But now that they are adults they understand how many doors and how much of the world we opened for them. Love this tart!

    ReplyDelete
  6. This tart screams summer from start to finish Meeta.

    ReplyDelete
  7. ' this me, a strong and durable me...' your words ring true to anyone reading this I think. How easy it becomes to feel brave in a comfort zone, falsely. As Robert Frost implied in his poem Nothing Gold can stay, the only constant in life, is change. Dear Meeta, good luck and can't wait to read of the changes you decide to embrace. And your pics- wow!

    ReplyDelete
  8. I am going to make this tart ( or get the chef to anyway) and then take photo of it and post it on the P2P page..... It looks like one of the nicest ways to have dinner! And about the 'change' ..... Go with your gut. We have chopped and changed so much over the last five years it is time to be static for a while...
    I look forward to following you whereever you go!
    Móna xxx

    ReplyDelete
  9. I've got some tahini waiting to be used and this looks too gorgeous to pass up!

    ReplyDelete
  10. I needed this today, Meeta. I'm gearing up for great changes in my life - moving to Europe for a few months then moving for good to Australia in October. I'm excited and terrified and overwhelmed and so very happy. :-) Thanks for giving me that extra bit of courage with your post today. :-)

    ReplyDelete
  11. Your philosophy rings true Meeta. Sometimes we cannot help the changes around us. Love the tart. Quite ingenious to use the tahini too!

    ReplyDelete
  12. Meeta, how can you say your son does not know the daring you. Wasn't it you who packed up your whole life ready to move to another country only to move back in your house some two years ago? Wasn't it you who changed her career to focus on blogging and photogrophy as a pro. You are all about daring changes. Love the pictures and the recipe as always :-)
    hugs
    Isis
    (who quit her job just two weeks ago to work as a freelancer to have more time for kids and cooking - so your blog is so appropriate for a morning reading after a long absence)

    ReplyDelete
  13. Seems like you and Jamie have caught the same bug ;-) Nice to see you both embracing change with an open mind and an open heart.

    ReplyDelete
  14. How true about change....It is scary, but if all goes well, it can be gr8!

    ReplyDelete
  15. I was searching for some blogs about cooking.Precise and upto the point information.Well done,i will try this at home.

    Thanks
    ________
    Roger

    ReplyDelete
  16. Meeta I love this post, and it speaks to me in so many ways - I find myself becoming more resistant to change myself as time goes on, and watching it happening is a bit frustrating - but I'm also finding that sometimes it's good to just turn my world upside down for a bit and see what happens. I can't wait to see what you are going to be up to :)

    ReplyDelete
  17. love the flavours and colours of the tart! The thing I fear and wonder is if really change and chance does go hand-in-hand....

    ReplyDelete
  18. Change can be a really scary thing sometimes, but I've found it to be very liberating. It helps you to get back to the basics that we often overcomplicate. Thanks so much for sharing these thoughts! And Thanks for the recipe! It looks delicious! I always find it fascinating when you can see the emotions and experiences that were influential in creating a dish. Well done!
    ~Nancy Lewis~

    ReplyDelete
  19. Ah yes change... I am actually one of those people that welcome change.. I hate doing the same thing for too long, or at least I used to be extreme in that when I was younger. No job lasted longer then two years, no house lasted longer then well, the same time really. But now that I'm older I still feel the need to change. Tom on the other hand hates change, so we struggle with that sometimes. He is mostly right though.. :) If it were up to me I might just move to Italy on a whim.. Your tart looks gorgeous!

    ReplyDelete
  20. I love the use of tahini here - such a perfect addition to roasted vegetables!

    ReplyDelete
  21. Thank you all so much for your kind words and comments. I've been enjoying reading your thoughts on change and chances - it means a lot that you take the time to share them on this space.

    Also glad you all like the little twist of tahini to this tart. It's subtle but works wonders.

    Hugs to all!

    ReplyDelete
  22. Aaah, I was born with a high RC factor (resistance to change) - I blame it on my father as I'm sure it's a dominant gene ;) But the one thing I have learnt in my time on this planet is that to live a happy life you must make friends (or at least peace) with change. To do otherwise is to consign yourself to a life of misery. There's another life out there and you should try it ;o)

    Love these pics (and the fact that I already got a sneak preview of them in Weimar!).

    ReplyDelete
  23. How true that about change...I know exactly what you mean. Sometimes I have to remind my "adult" self to accept change and embrace it and use it as an opportunity for a totally new experience! :)

    Gorgeous tart!

    ReplyDelete
  24. I truly believe change is always good when you feel like you need one! What a gorgeous tart this is - absolutely loving the flavours!

    ReplyDelete
  25. Change is good - whether by choice or necessity. Love the tomato tart. Your pictures are gorgeous!

    ReplyDelete

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta