It’s summer and meaty eggplants and juicy tomatoes are in season!. One of the easiest and delectable dishes to make with eggplants and tomatoes is savory puff pastry tart. With every bite, you get buttery pastry full of sweet tomatoes, eggplant slices, combined with herby pesto sauce and gooey cheese.

Which Eggplant and Tomatoes Should You Use?

For this recipe, I used globe eggplant which is commonly found in grocery stores in here in the U.S. There are many different types of eggplants out there, such as Chinese, Japanese and Thai to name a few. Although they make delicious choice for other dishes, I prefer globe eggplant for its large, plump size which make them very meaty. It’s large size allows slices to cover larger area when you are arranging them onto the pastry. Eggplant slices shrink after cooking them, but baked slices from one medium globe eggplant will be plenty for this tart.

For tomatoes, I recommend beefsteak or heirloom variety also for its large size. I used heirloom tomatoes because not only are they sweet, but yellow, dark purple or orange colors make this tart so pretty. If your tomatoes are not quite ripe; they are hard and the color is not very bright, leave them on a windowsill of your kitchen for several days. You’ll end up with bright, ripe, sweet tomatoes ready to be consumed!

Preparing Eggplant and Tomato Puff Pastry Tart

There are couple of important prep work you need to do before you can roll out the pastry and start assembling your tart. But don’t worry, it’s nothing complicated or super time consuming.

Bake the Eggplants

You need to bake eggplant slices first before you can add them to your puff pastry. Baking allows eggplants to cook evenly and fast without using copious amounts of oil. It only takes 20 minutes to bake in the 425 degree oven, 10 minutes on each side.

Prepare a baking sheet with parchment paper and arrange eggplant slices flat on the baking sheet.
Drizzle olive oil over the eggplants and sprinkle with salt and pepper. Salt will allow excess moisture to come out.
Turn over eggplant slices and repeat with olive oil, salt and pepper so both sides get coated with olive oil and seasoning evenly.

Preparing Tomatoes

To avoid getting a soggy, watery tart, you need to let excess moisture out of tomato slices. All you need to do is sprinkle with salt and let it sit for 15-20 minutes on a plate and blot them with paper towels. This will ensure tomatoes cook evenly with just enough moisture that won’t ruin your beautiful dish!

Roll Out the Puff Pastry and Assemble the Tart

Now that we did the prep work, we are ready to roll out the puff pastry:

On a well floured surface, roll out the pastry into 13″ X 8″ rectangle.
Leave a 3/4″ border around the edges and don’t let your toppings spill onto the border.

Puff pastry I used for this dish of course is my one and favorite Trader Joe’s Puff Pastry sheet! I know I have mentioned this product many times already in my blog, but it is the most perfect frozen puff pastry and this is why I stock up every year when they become available in the fall.

Layer all the delicious ingredients together:

Spread pesto sauce evenly over the puff pastry. This is the same Pesto alla Genovese from Trader Joe’s I used to make my Lavash Bread Pizza. This pesto sauce comes in quite handy and I usually keep several bottles in my pantry.
Sprinkle shredded cheese over the pesto. Shredded mozzarella is perfectly fine here, but I always reach for yet another Trader Joe’s staple, Quattro Formaggi . Combination of four cheeses, asiago, parmesan, fontina, and provolone adds so much savory goodness.
Arrange slices of burrata over the shredded cheese.
Add baked eggplant slices all over the puff pastry, except the border then arrange tomato slices on top.
Brush the pastry border with egg wash.

Enjoy Herby, Creamy, Savory Eggplant and Tomato Puff Pastry Tart this Summer!

You bake the tart for 18-20 minutes in 425 degree oven or until the puff pastry turn golden brown. You know when the tart is ready because your house will be filled with delicious, warm aroma of buttery pastry baking in the oven. What’s interesting about savory tarts or pies are they get more flavorful day or two later like soups or stews! I think all the ingredients have a chance to set and when you warm it in the oven it taste even better.

This eggplant and tomato puff pastry tart can be served anytime of day; breakfast, brunch, snack time, lunch, dinner. Serve it by itself as a main dish or as a side dish or an appetizer.

See my other puff pastry posts:

Johnson Brothers Old Britain Castles Blue

I served this beautiful tart slices on my vintage Old Britain Castles Blue plates from Johnson Brothers. I love the Old Britain castles collection so much and have this pattern in pink as well. Johnson Brothers started producing this pattern back in 1930 and these pieces were produced in England for 60 years until production was moved to China in 2003. Pieces I have are all made in England and I love the depiction of British castles and mansions in this collection. If you are interested in this pattern, you can go to Etsy which is where I have purchased all of my vintage Old Britain Castles Blue pieces.

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