Tart with Cretan Xynomyzithra P.D.O., eggplant puree and potatoes

Ingredients

Tart pan size 14X25

1 flour sheet for tarts

650gr Cretan Xynomyzithra P.D.O. Kalogeraki

8 spoon full “Prince” Dessert Kalogeraki with yoghurt culture

3 eggs

Pepper

Fresh thyme

4 big eggplants

1 onion (chopped fine)

1 spoon full balsamic vinegar

1 garlic clove (chopped fine)

Olive oil

1 spoon full flour

1 spoon full butter

1 cup of full fat milk

400gr baby potatoes

A bit of seed oil

Recipe by "EatMe" 

Implementation

Puncture the eggplants all around with a fork, put them in a pan (on a greaseproof paper) and bake at 200C until they soften. Take them out and while they are hot cut and extract the flesh into a bowl.

Add the balsamic vinegar, the garlic, salt & pepper and squeeze with the fork all ingredients together and set aside to cool.

Sauté the onion with a bit of olive oil until it softens and gets a golden color. Add it in the eggplant mix too.

Prepare a roux by adding the flour & butter in a pan to get color and then add the milk continuously stirring in a very hot temperature until we get a creamy texture. Add it in the eggplant mix and stir well with a spoon. Set aside to cool.

In the meantime, we prepare the potatoes. Peel them off and cut in very fine rounds aprox. 0,5cm thick. Put them in salted boiling water for a few minutes. Then fry with seed oil 2-3 min to soften.

In another bowl add the Cretan Xynomyzithra P.D.O. Kalogeraki, the eggs, “Prince” Dessert Kalogeraki, pepper and a bit of fresh thyme, stir well until you get a cream cheese mixture.

Butter the tart pan and put the flour sheet, above the eggplant mix, then cream cheese mix (one layer after the other) and on top the potatoes in lines (one next to the other), salt & pepper. Cut the excessive flour sheet and add it in the sides of the tart.

Put in a preheated oven in 175C for about 40 min until the dough gets color.

Leave it a couple of minutes to get cool before you serve it. Then turn it upside down on a platter.