An old French recipe with a few twist..
Tatin D’Aubergine (Eggplant Tatin)
1 1/4 cup of flour
1/4 cup of rye (you may just use 1 1/2 cups of unbleached flour if you do not have rye)
12 tablespoons of butter (room temperature)
3 medium eggs
2 small or one medium to large eggplant. You may add some other nicely colored small squash like I did in the video, such as sunburst patty pan.
1/2 cup of sugar
1/4 lb of shredded asiago cheese (you may substitute cheese of choice)
3/4 cup of shredded Parmesan Reggiano cheese
Salt and pepper
Extra-virgin olive oil
1. To make the crust: put 6 tablespoons of room temperature butter in a large bowl and mix in flour by hand. Add a pinch of salt and pepper. Add 3 eggs, mix well. Add parmesan cheeze, blend by hand and roll the dough on a floured surface into a ball. (see my video for what the dough should look like). Place in a bowl in the refrigerator, covered for at least 1/2 hour.
2. Next, melt 6 tablespoons of butter in a pan over medium heat and add the 1/2 cup of sugar until the mixture is creamy and melted. Pour in to a 9 or 10 inch pie tin, making sure it spreads evenly. Let cool.
3. Slice eggplant (and patty pan if you used it) and mix in a large bowl with 4 tablespoons of extra-virgin olive oil, teaspoon of salt and fresh cracked pepper to taste.
4. Grill in a grill pan on a charcoal grill the eggplant until lightly charred, stirring occasionally.
5. Layer cheese and eggplant in the pie tin.
6. Roll out the dough with a rolling pin on a lightly floured surface until no thicker than 1/4 inch- thinner is better so that the crust can brown and cook through best. Place this on the pie tin and press dough into the interior rim of the tin. Cut off excess dough around pan.
7. Bake in a 350 degree oven on the second highest oven rack position until lightly browned – about 25 minutes. Don’t forget to place a cookie sheet or aluminum foil underneath to catch what boils over the pie tin.
8. While this is baking, you may make a sauce to drizzle over it by combining 1/2 jar of apricot preserves, 1/2 teaspoon of worcestershire sauce, and 3 tablespoons of water. 5 minutes before the Tatin comes out of the oven, put the sauce on a low heat and stir to make sure it will not burn, but is heated sufficiently.
9. To serve, turn the tart over on a nice platter – it will come out quite easily, and drizzle apricot glaze over the top.
Grilled Asparagus Chicken
3 spears of asparagus per piece of chicken
Chicken breast or thigh ponded thin and marinated (search for my marinate recipe on the search box by putting in “marinate”)
1 package of bacon
Pre-cook asparagus by steaming or grilling. Place 3 spears in a thinned piece of chicken, season with a touch of salt and pepper and roll as to a snug fit. wrap with 2 slices of bacon and insert a few toothpicks to help keep it together.
Place on grill on medium heat and turn as bacon browns. It will take about 15 minutes. Don’t forget to remove the toothpicks before serving, and make sure it all comes out as sometimes a piece can break off.
Sauce for Asparagus Chicken
Saute 1 chopped onion and 1/4 lb of halved mushrooms until golden and translucent in a pan with 2 tablespoons of butter.
Place 1/2 cup of sour cream and 1/2 cum of heavy cream or half and half (creme fraiche) in a saucier pot and add pre-sauted onion and mushroom. On a low heat, let the flavours combine for 10 minutes. Drizzle this sauce on chicken immediately before serving.