I recently learnt about Isobel Davies and her farmaround business via Helene at Countryside Connection. Farmaround and farmaroundnorth are organic box schemes that deliver the very best seasonal organic food at affordable prices. Farmaround was set up in 1994 and was the first UK box scheme and 5 years ago the scheme was extended to Yorkshire. As well as running this successful box scheme business at different ends of the country, Isobel is also behind the highly successful Izzy Lane fashion brand of ethical fashion of knitwear, skirts, jackets, coats, shoes and handbags is available via the Izzy Lane website. I am delighted to receive a lovely recipe from Isobel to share with you all here at farmingfriends.
AUBERGINE AND MOZZARELLA TART
400g puff pastry, rolled to 1/2cm thick
4 slices aubergine, 2cm thick
1-2 tbsp olive oil
salt and freshly ground pepper
2 tbsp pesto
5-6 pieces of semi-dried tomatoes, chopped
a few basil leaves to decorate
Heat some of the olive oil in a heavy frying pan and cook all the aubergine slices for a couple of minutes on each side until lightly coloured. Remove from the pan and drain them on kitchen paper. Preheat the oven to 200C / Gas 6. Cut the puff pastry into circles about 2cm larger than the aubergine slices and place on a baking tray. Mix the pesto with the chopped tomatoes and spread in the centre of the pastry then place the slice of cooked aubergine on top and season. Score the pastry around the aubergine once you have placed it on the pesto mix. Bake for 15-20 minutes or until the pastry has risen up around the aubergine and is golden. Slice the mozzarella into 1 cm slices and place one on top of each aubergine. Season and return to the oven for 3-4 minutes. Drizzle with olive oil, add garnish and serve.
Let me know if you try this delicious Aubergine and Mozzarella Tart and I’ll let Isobel know what you thought about it.