Eggplant and Feta Tartlets Recipe

White Wine Pastry: In bowl, whisk flour with salt. Make well in centre; pour in wine and oil. Stir until dough begins to clump. Turn out onto lightly floured surface; knead until smooth and elastic, 5 to 10 minutes. Cover; let rest at room temperature for 20 minutes.

Peel eggplant, leaving some stripes of peel. Cut into 1/2-inch/1 cm cubes; toss with oil, half of the salt, and the black pepper. Spread on parchment paper–lined baking sheet; bake in 450F/230C convection or conventional oven until golden, 15 to 20 minutes.

Meanwhile, on well-floured surface, roll out dough into 18-inch/45 cm circle; let dough relax for 3 to 4 minutes. Cut into twelve 5-inch/12 cm circles, rerolling scraps and letting dough relax as necessary.

Fit circles, rerolling if dough has shrunk, into 12 muffin cups. Divide eggplant mixture, onions, then cheese among tart shells.

Beat together eggs, cream, yogurt, remaining salt, nutmeg and cayenne; spoon into tart shells. Bake in 400F/200C convection or 425F/220C conventional oven until filling is golden, 20 to 24 minutes.

Makes 12 pieces.

Make-ahead: Reduce baking time by 5 minutes.  Refrigerate for up to 3 days. Just before serving, bake in 400F/200C convection or 425F/220C conventional oven until golden and heated through, 5 to 10 minutes.