Aubergine Cream Tart

Preparation:

Preparation: Turn on the oven at 180 degrees (thermostat 5). Work the flour with the butter until the two ingredients are well blended, add the egg yolks, a pinch of salt, two spoons. Of tepid water and continue to work until you obtain a soft paste; if necessary, add a little more water. Roll out the dough quite thinly and line a cake tin with it. Leave to rest in the refrigerator for twenty minutes. In the meantime, cook the aubergines in the oven for thirty-five or forty minutes. Then bake the tart, after having lined the bottom with baking paper covered with dried beans. After fifteen minutes of cooking the pasta, remove the paper and the beans and cook for another ten minutes. remove the peel from the aubergines and blend them with the chives and mint; add the grated Parmesan, the yoghurt, the beaten egg and season with salt and pepper. Fill the tart with this cream, drizzle it with a drizzle of oil; slice the icing red onion and arrange it decoratively on the tart. Put in the oven, still at 180 degrees, for twenty minutes. The tart will be ready when a lightly golden crust has formed on the surface. Serve hot or cold, with white meat main courses or fresh cheeses. You can make a lighter recipe by replacing the butter with 3 tablespoons of olive oil and eliminating the eggs from both the pasta and the filling. In this case you will not have to let the pasta cool in the refrigerator and it will be sufficient to cook the filling for ten minutes.