Eggplant, Tomato, and Smoked Mozzarella Tart

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon pepper black freshly ground
• 1 pound eggplant 
• 1 cup flour all-purpose
• 1 tablespoon basil fresh chopped
• 1.5 teaspoons mint leaves fresh chopped
• 4  garlic cloves thinly sliced
• 0.5 teaspoon olive oil 
• 1 tablespoon olive oil 
• 1.5 teaspoons oregano fresh chopped
• 2 tablespoons parmesan cheese fresh grated
• 6 ounces plum tomatoes thinly sliced
• 0.3 teaspoon salt 
• 0.8 teaspoon salt divided
• 2 ounces mozzarella cheese smoked shredded divided
• 0.3 cup water 
• 1 tablespoon wheat germ toasted

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• knife
• whisk
• wire rack
• plastic wrap
• measuring cup
• tart form

Directions

1. Preheat oven to 40
2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
4. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 times. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
5. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap.
6. Roll dough, still covered, into an 11-inch circle.
7. Remove top sheets of plastic wrap. Fit dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray.
8. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom and sides of dough with a fork; bake at 400 for 10 minutes. Cool completely on a wire rack.
9. To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
10. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
11. Bake at 400 for 20 minutes. Stack eggplant slices on a plate; cover with plastic wrap.
12. Let eggplant stand 7 minutes to steam.
13. Heat a large nonstick skillet coated with cooking spray over medium heat.
14. Add garlic; cook 1 minute, stirring constantly.
15. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
16. Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
17. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
18. Bake at 400 for 10 minutes or until cheese melts.
19. Cut into 8 wedges.