Aubergine and pomegranate strudel tartlets

Aubergine and pomegranate strudel tartlets

By
From
How to Cook Pastry
Makes
40 canapé tartlets
Photographer
Peter Cassidy

To shape these delicate, bite-sized tartlets, you will need a mini muffin tray. Alternatively, for a starter, use individual tart cases and serve the tartlets garnished with mint leaves and served with a dollop of Greek yoghurt rippled through with a spoonful of pomegranate molasses.

Ingredients

Quantity Ingredient
100g butter
1 quantity Strudel pastry
or 6-8 sheets bought filo

For the filling

Quantity Ingredient
2 medium aubergines
1 pomegranate
small bunch mint
3 tablespoons sunflower oil
175g natural yoghurt
1 lemon
salt
freshly ground black pepper

Method

  1. For the filling, cut the aubergines into 0.5–1cm dice. To remove the seeds from the pomegranate, roll it on the work surface to loosen the seeds, cut it in half and bash the rounded end with a wooden spoon over a bowl to catch the seeds. Pick the mint leaves and chiffonade (finely slice) them.
  2. Heat a large frying pan until very hot. Add the oil and then the diced aubergines. Fry until a deep golden colour, stirring occasionally. Season with salt and pepper, then transfer to a plate and cover with cling film. Leave for 10 minutes to soften.
  3. Mix the softened aubergine with the yoghurt, mint and pomegranate seeds. Add lemon juice, salt and pepper to taste. Heat the oven to 180°C.
  4. Melt the butter in a small saucepan. Lay out the pastry on a work surface and stretch it until it is nearly paper thin. Trim off the thicker edges, then cut into 5cm squares, working quite quickly as the strudel pastry will become dry and brittle if exposed to the air for too long. If you are using filo, use one piece at a time and make sure the rest of the packet is well wrapped.
  5. Take one of the pastry squares and brush with the melted butter. Lay a second square on top, offset by roughly 30°. Brush with butter before adding a third square of pastry, again offset by roughly 30°. Brush this top square with butter and then mould the pastry stack into one of the holes of a mini muffin tray to form a little cup.
  6. Repeat with the remaining pastry squares. Bake in the oven for 5–6 minutes until light golden and crisp, then remove to a wire rack and leave to cool. You will probably need to bake the pastry cases in batches, and take care as they burn easily.
  7. Spoon or pipe the aubergine mixture into the tart cases shortly before serving.
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