Spring Tart

A beautiful Friday sunny day to enjoy the weekend in the garden! And a delicious salty tart with a lot of aubergine pieces, and some tomatoes to brighten up my dish! To enhance the flavor, I added some fresh basil from my garden. This is my surprise for this week’s Fiesta Friday. A huge thank you to our wonderful host Angie from the Novice Gardener and to our co-host’s for this week;  Julianna @Foodie On Board and Hilda @Along The Grapevine.

Serves 8

For the crust (pâte brisée):

Ingredients: (for the crust)

  • 300g of wheat flour
  • 125g of soft butter
  • A pinch of salt
  • 1 medium egg
  • 20 ml of water or more depending the texture of the flour

Procedure: (easy)

  1. In a large bowl add the flour and the oregano.
  2. Start to sift and add the soft butter.
  3. Mix with your fingers and add 1 egg.
  4. Pour a little water.
  5. Mix until you assemble the dough.
  6. Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
  7. Grease a tart pan (a rectangular shape for me).
  8. Roll your dough between two big sheet’s of parchment paper or plastic wrap.
  9. With a rolling pin, flatten the dough the size of your tart pan.
  10. Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
  11. With a fork, poke the bottom of your dough and set aside.

For the filling:


  • 1 big aubergine/eggplant
  • 4 medium tomatoes
  • A few leaves of fresh basil
  • 3 cloves of garlic
  • Black kalamata olive (with pits)
  • A pinch of salt.
  • A pinch of black pepper
  • Extra virgin olive oil
  • Parmigiano Reggiano cheese (grated)

Procedure: (easy)

  1. Preheat the oven to 180C degrees.
  2. Wash and rinse the aubergines, the tomatoes, and the fresh basil.
  3. In a large pan add extra virgin olive oil (4 tablespoons) and the chopped garlic.
  4. Cut the aubergines into small cubes.
  5. Chop the tomatoes, and chop the basil.
  6. Start to cook and add the aubergine cubes to the pan.
  7. Add the black kalamata olives, the chopped tomatoes, and the chopped basil into the pan.
  8. Add the salt and the black pepper.
  9. Cook all the ingredients until they become extremely tender, and remove the pan from the stove.
  10. Add some Parmigiano Reggiano cheese into the bottom of the crust.
  11. Pour the filling on the top.
  12. Cook the tart for 45 minutes or until the crust is golden brown (depending on the oven).
  13. Remove from the oven and serve hot.
  14. Add some Parmigiano Reggiano cheese on the top for a better taste.

The Parmigiano Reggiano cheese adds a lot of flavor to this tart. Now that the weather is great, this tart is perfect for a picnic, BBQ or simply for savoring it in the garden.

Bon Appétit!

64 Comments Add yours

  1. Jhuls says:

    I see eggplants. 😀 This is absolutely gorgeous and yummy, Linda. Happy FF & enjoy your weekend! xx

    1. Thank you so much Jhuls 🙂 Yes, eggplants again… 😀 Have a wonderful weekend too xx

  2. Loretta says:

    Wow, this screams perfection!! Just in love with this beautiful savory tart Linda. I had bought some goat cheese the other day and eggplants another time…. but when I went to put the two together for your Goat cheese and Aubergine tart, my aubergine was moldy. Now here’s another winner! I must buy myself that tart pan too, it is just lovely and would be great for entertaining too. Gorgeous!

    1. Loretta, I’m sorry to hear about your aubergines, I hope this one will be successful. Thank you for your kind words and enjoy the rest of the weekend 🙂

  3. Lauzan says:

    What a beautiful spring tart! I’ll be able to prepare it changing just a few ingredients and I am sure I will love it! Xxx

    1. Thank you so much Laura 🙂 You can change the ingredients of the crust (a vegetarian version). Do let me know how it turns out. Have a great weekend xx

  4. skd says:

    It is indeed springy.. if there is such a word. I mean it is so reminiscent of spring. colorful,fresh and healthy. You outdid yourself Linda 🙂

    1. Thank you very much skd for your kind words. The tart was nice, especially warm and yummy. Enjoy the rest of the weekend 🙂

  5. Angie says:

    Another excellent recipe of yours, Linda! This could have easily come from a five-star restaurant! I hope my eggplants will give me lots of fruits this year. Or are they vegetable? A vegetable fruit? It’s all so confusing :D. This is just so wonderful, Linda! I love it!

    1. You just made my day, Angie, that’s kind of you to say that 🙂 I’m sure your aubergines will give you a lot of fruits this year and you’re right about eggplants, they are like tomatoes a kind of vegetables/fruits. This is a very beautiful fruit. Enjoy the rest of the weekend 😉

  6. Jess says:

    I love the way the filling has almost caramelized while baking; the tart looks wonderful Linda, great job 🙂

    1. Thank you so much Jess 🙂

  7. tentimestea says:

    I love how soft and buttery the eggplant looks! This tart looks so well balanced with the rich crust and the fresh filling 🙂

    1. Thank you so much for your nice comment 🙂

  8. A thing of sheer beauty 🙂 🙂 xx

    1. Thank you Elaine 🙂 Have a fab Sunday xx

  9. This is just beautiful Linda! I love eggplants…

    1. Thank you so much Olga 🙂

  10. This look so yummy. Don’t even read my FF post today. I used store bought crust and didn’t even write out a proper recipe. Hey, I’m a surgeon and a lazy food blogger. Ha ha
    Be well,

    1. Thank you so much Tracey. This is a yummy tart 😉 Have a great week!

  11. Such a beautiful tart Linda. I love all the ingredients in the filling! When you call for kalamata olives with the bones does that mean the pits? And I must pick up one of those tart pans.

    1. Thank you very much Seana. You right, I mean pits not bones 😀 I just update the page, thanks. Have a great weekend!

      1. I thought maybe that was another word for pits I wasn’t aware of. 🙂 Just like the pits in peaches, cherries and apricot also called stones. 😀

  12. This tart sounds delicious and looks lovely!

    1. Thank you so much 🙂

  13. Love the tart, I am especially fond of the rectangular tarts, they are so beautiful. Your filling is somewhat similar to caponata, wonderfully delicious.

    1. Thank you so much Suzanne 🙂

  14. Lili says:

    Yum!!! Great tart and photos!! 🙂 Looks healthy too….

    1. Thank you very much Lili 🙂 Have a wonderful week 😉

      1. Lili says:

        You)re welcome Linda! Thank you and have a lovely week too! 🙂

  15. Feast Wisely says:

    Wow – what a dish with lovely seasonal ingredients – thanks or sharing….

    1. It was a pleasure 🙂 Have a great week!

  16. Beautiful looking tart 🙂

    1. Thank you very much 🙂 Have a great week!

  17. chefjulianna says:

    Oh Linda! This is a beauty for sure! What a lovely combination of ingredients and flavours! My brain is bursting at the thought of it all! Thanks so much for sharing this with us at FF! 😀

    1. It was a pleasure Julianna 😀 Thank you for co-hosting this week FF!

  18. Oh Linda… this is what I need, RIGHT NOW! It’s nearing dinner time and I can only daydream about this stunning tart gracing our table! Such lovely flavour combinations.

    1. You are too sweet Margot, thank you so much 🙂 I have been made the same recipe since years now and always happy with the result. Have a wonderful week xx

  19. This looks amazing, Linda. I need to make a lovely savory spring tart. Gorgeous.

    1. Thank you so much Amanda 🙂 Have a great week!

  20. Wow!! This is a truly stunning dish. You are very talented! I’ve been craving all of these fresh spring flavors lately and this tart would do the trick!

    1. Thank you so much Angie for your nice comment 🙂 This tart is very easy to make and great for an outside gathering. Have a great week!

    1. Thank you so much Mimi 🙂

  21. What a beautiful tart and such a gorgeous way to get people to eat their veggies! 🙂

    1. Ha, ha, ha good point 😉 Thank you for your kind comment and have a great week!

  22. I’m obsessed with tarts- this is gorgeous. LOVE all of the veggies.

    1. Thank you so much Josette 🙂 I’m obsessed too and I love eggplants!

  23. Girl
    I gotta be your neighbor who practically lives in your house. You are killing me here with that gorgeousness ❤️

    1. Sonal, you are always welcome in my house ❤ Have a wonderful week 🙂

    1. Thank you very much 🙂

  24. What a beautiful tart. It looks delicious!

    1. Thank you so much, Natalie 🙂

  25. Wonderful! Greetings from Spain, Nicole

    1. Thank you Nicole 🙂 Have fun and enjoy xx

  26. Linda this looks delicious! Perfect for sharing on a beautiful day.

    1. Thank you so much Julie 🙂 It was a really nice tart!

  27. I think I couldn’t live without eggplants, and your tart looks amazing Linda!

    1. I’m addicted to eggplants too Margherita 🙂 Yesterday I cooked Empanadas stuffed with the same filling for a picnic, un régal 😉

  28. Linda, You are truly a magnificent cook. I love this simply called ‘spring tart’. It look so good and with delectable ingredients, that I am going to look for this long tart mold to make this dish. Thank you for amusing me with every post.

    1. You made my day with this lovely comment Fae. I always love reading your post and you are a formidable cook. Strangely I don’t know why the long tart mold is always difficult to find, I hope you will be lucky to get one …and the spring tart was really nice 😛

  29. platedujour says:

    It looks yummy- I know why…you and me- and our baking form 😀 this is the secret isn’t it ihihiii xx

    1. Oh yes, very yummy Marta 🙂 We share the same secrets 😀 Have a wonderful day my friend xx

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