Serve this flavorful vegetable tart with a robust red wine and simple green salad for dinner, or as a brunch dish.
2 cups flour
1 cup extra virgin olive oil
1/3 cup water
1/4 tsp salt
1/4 tsp coarse grind black pepper
1 small eggplant, cut in half lengthwise and thinly sliced
4 cloves garlic, minced
1 large onion, thinly sliced
1/4 cup extra virgin olive oil
1/2 teaspoon dried oregano
8 ounces cream cheese
2 large eggs
8 ounces feta cheese, crumbled
6 roma tomatoes, seeded and thinly sliced
4 small zucchini, thinly sliced
12 Kalamata olives, pitted and cut into quarters
Extra virgin olive oil
Salt and coarsely grind black pepper
Place all the crust ingredients into bowl of food processor. Process until the dough holds together in a ball. Remove from the processor, form dough into large disk and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
In a large skillet, over medium heat, sauté the eggplant, garlic, and onions in the olive oil until the eggplant softens, about 15 minutes. Set aside.
Preheat the oven to 425°F.
Roll out the crust and line a tart pan (with a removable base) with the dough, fitting it carefully into the sides and corners. Cut off any excess dough around the edges. Prick the bottom of the crust all over with a fork.
Carefully spread the eggplant-onion mixture evenly over the crust. Sprinkle with half the oregano, salt and pepper to taste.
Beat cream cheese and egg together until smooth and fold in crumbled feta cheese. Pour the cheese mixture evenly over the eggplant mixture.
Arrange the tomato slices and zucchini slices in decorative rows over the entire top of the tart. Brush vegetables lightly with olive oil, sprinkle with last half of oregano, and season to taste with salt and pepper. Sprinkle the cut-up olives over the top.
Place tart on the lower 2/3 shelf of the oven and bake at 425°F for 45 minutes.
Cool slightly before serving. Serve warm or room temperature.