Thanksgiving is just brimming with so many sweet pies and tarts. Pumpkin, apple, pecan, and rhubarb pies have all dominated our Thanksgiving dessert table for many years. However, as more and more family members have been diagnosed with diabetes or weight issues, I thought why not make a rich, satisfying tart without all of that sugar? My baba ghanoush tart was born when I had all of the ingredients for this smoky eggplant dip, and a sack of almond flour I wanted to experiment with.
I made a gluten free crust that held together well the almond flour, some zesty paremesan cheese and a dash of thyme for that savory flavor. The filling is basically a deconstruction of baba ghanoush dip: roasted eggplant and tomato, caramelized onions, and tahini for a rich and creamy texture. You can really go crazy with the toppings. I use walnuts and goat cheese, but you can use pretty much any nuts or cheese you wish. Pine nuts and gruyere work well too! This tart is as beautiful to look at, as it is delicious it is to eat.
For the instructions on how to make this tart, click on the video below. You can get started by getting the ingredients in the list below as well. Hope you all have a wonderful Thanksgiving!
Ingredients for the pastry shell (fits a 9 inch tart pan)
1/2 teaspoon of fresh or dried thyme
2 cups of almond flour
½ cup of Parmesan cheese (grated)
1/.4 cup (or so) of water
2 tbs olive oil
Ingredients for the filling
2 tomatoes, sliced
2 small eggplant, cut into 1 inch slices
1/2 cup of goat cheese
3 tbs olive oil, plus more for brushing vegetables
2 onions, thinly sliced
1/4 cup of pine nuts (toasted)
¼ cup tahini
Salt to taste
