Smoky eggplant tart with sundried tomato, chevre and pine nut
I have used this filling (without the cream and eggs) for a favorite filo hors d'oeuvre,and also for a soup! but I also love it in this less rich tart version. The bright flavors of chevre and sundried tomato are tied together by the smoked eggplant and complemented by the nuttiness of the pine nuts and whole wheat crust.
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