Sticky aubergine, pomegranate and herb tart

Serves 4 Starters and mains

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Method

Preheat the oven to 220C/200C F/Gas 7. Trim the aubergines, use a peeler to remove some of the skin into strips and slice the flesh into 2.5cm slices.

Put a large ovenproof frying pan or shallow approx. 30cm diameter, flameproof casserole dish on a medium heat, add the flaked almonds and toast for a few minutes until golden. Remove from the pan and set aside.

Add 3tbsp of the olive oil to the pan and, in batches if necessary, fry the aubergine slices around 3 minutes on each side until lightly browned, adding more oil, if needed, as you go.

Meanwhile, whisk the pomegranate molasses, red wine vinegar, caster sugar, garlic and half the chilli slices together in a small bowl.

When the aubergine is ready, transfer to a plate. Pour the pomegranate sauce into the pan, bring to the boil and simmer for 2 minutes until reduced and sticky. Remove from the heat and put the aubergine slices back in the pan.

Roll out the puff pastry so it is a bit larger than the pan, drape it over the top and carefully tuck down the inside of the pan. Prick the top with a fork and put the pan in the oven for 25 minutes until deep golden on top and bubbling at the edges.

While the tart is in the oven, toss the pomegranate seeds and chopped herbs with the remaining sliced green chilli and toasted flaked almonds.

When the tart is ready, remove and leave to rest for a minute before carefully turning out on a board or serving platter. Sprinkle over the herby pomegranate and almond mix, then slice and serve.

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