Ingredients

• 1 eggplant, thinly sliced

• 1 large carrot, thinly sliced

• 10 cherry tomatoes; thinly sliced

• ¼ cup olive oil

• 2 tsp onion powder

• 2 tsp pepper 

• 2 tsp salt 

• 2 eggs 

• Salt and pepper

  For the feta spread:

  • 1 ½ cups feta 

  • 2 scallions, chopped 

  • 2 tbsp cilantro, chopped 

  • 3 tbsp chives, chopped

  • ½ cup heavy cream

  • 2 tsp onion powder

  For the dough:

  • 2 ½ cups all purpose flour

  • 2 sticks unsalted butter, cold 

  • ¼ cup ice water

Instructions

1. Preheat the oven to 350 degrees. 

2. Measure out the flour into a large bowl and cube the butter into the flour. 

3. With a fork, start to break up the cubes into the flour. When there are no large chunks of butter left, use your fingers to break down the butter, further incorporating it into the flour until there are pea sized chunks of butter. 

4. Add in the ¼ cup of ice water and combine with your hands until a firm dough forms. The dough should be slightly crumbly but still able to hold its shape in a ball form.  

5. Wrap dough in plastic wrap and chill in the fridge for 20 minutes.

6. Meanwhile, add the feta to a medium sized bowl and break up any large chunks with a fork. 

7. Add the heavy cream to feta and whip on medium-low speed with a hand mixer for about 3 minutes. The mixture will be chunky but the cream should be fully combined and thickened. 

8. Stir the scallions and chives into the feta mixture. 

9. Place the dough on a floured surface and roll into a 16 by 10 rectangle. 

10. Place the flattened dough in a 13” by 9” baking sheet and press into the corners, sides, and bottoms of the. pan. Leave the excess dough hanging off the sides. 

11. Use a fork to poke about ten holes in the dough. 

12. Spread the feta mixture evenly on the dough. 

13. Layer the eggplants and the carrots into an even layer on top of the feta mixture, overlapping so that there are few holes in the layer. 

14. Sprinkle the layer with 1 tsp of onion powder, salt, pepper, and 2 tbsp of olive oil evenly onto the layer.

15. Repeat the layer process until the vegetables are gone. On the top layer, add the cherry tomatoes. Make sure to season and oil between each layer. 

16. Fold the sides of the dough into the tart. 

17. In a small bowl, make egg wash by whisking the eggs with 2 tbsp of water. Brush the egg wash onto the crust.  

18. Bake the tart for one hour.