This Chicken, Aubergine and Lime Tart is the perfect end of summer dinner because made with the latest harvested vegetables you can find easily...

Here is the list of the different Ingredients you will need to make the Chicken, Aubergine and Lime Tart that serves 4 

• 400 g (1 pound) shortcrust pastry
• 3 eggs
• 200 ml (3/4 cup) double cream
• Juice of one lime
• 3 tablespoons cream of coconut
• 400 g (1 pound) chicken fillet cooked and cubed
• 2 eggplants
• 4 tomatoes, diced
• Salt and freshly ground pepper
• 3 tablespoons olive oil

Now here are the different steps you will need to follow to make the Chicken, Aubergine and Lime Tart with a 30 minutes cooking time   Preheat oven to 180 °C (356°F). Roll out the dough into a rectangular tart tin and bake partially for 20 minutes. Mix together the eggs, cream, lemon juice, coconut cream, salt and pepper. Slice eggplants into thin slices and cook in a pan with olive oil. Drain the slices and set aside. Cut the other eggplant into cubes, cook in a pan and then also add the diced tomatoes. Simmer until the tomatoes have given off their water. Arrange on the pre-cooked dough the eggplant mixture, tomatoes, diced chicken and the egg mixture and cook for about 30 minutes. 5 minutes before the end, take the remaining eggplant rolling them on themselves, put on top of the tart and return to oven. After exiting of the oven, place a few basil leaves over the pie and if you want you can serve it with a spinach salad.