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Caponata tartlets
Caponata tartlets
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Sicilian eggplant relish with endless variations, versatile as a salad, side dish, or sauce.
Ingredients:
  • 1 red onion, coarsely chopped
  • 2 celery sticks, trimmed, coarsely chopped
  • 1 small eggplant, trimmed, cut into 2cm pieces
  • 1 zucchini, trimmed, coarsely chopped
  • 400g can diced tomatoes
  • 85g olive
  • 40.00 ml drained capers
  • 40.00 ml red wine vinegar
  • Mixed salad leaves, to serve
  • 300g plain flour
  • 150g chilled butter, chopped
  • 2 egg yolks
  • 10.00 gm chilled water
Instructions:
  • Heat oil in a frying pan over medium heat. Sauté onion until soft, then add garlic and cook until aromatic. Add celery, eggplant, and zucchini and cook until slightly softened. Stir in tomatoes and simmer until sauce thickens. Remove from heat, add olives, capers, and vinegar. Season with salt and pepper. Let it cool for 30 minutes before serving.
  • For the pastry, combine flour and butter in a food processor until it looks like fine breadcrumbs. Add egg yolks and water; process until the dough forms. Transfer to a floured surface, knead gently until smooth. Chill covered in the fridge for 30 minutes before using.
  • Preheat your oven to a toasty 200°C. Prepare your baking tray with a sheet of baking paper. Split the pastry into six parts and roll each into a 20cm circle. Evenly distribute the delicious caponata on each circle. Neatly fold the edges over the caponata to seal in the flavors and place on the baking tray.
  • Bake for 15 minutes until beautifully golden and thoroughly heated. Serve warm or at room temperature alongside mixed salad leaves, if preferred.

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