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Eggplant and Tomato Puff Pastry Tart

Prep Time15 minutes
Cook Time40 minutes
Servings: 15

Ingredients

For Baked Eggplant

  • 1 medium globe eggplant sliced to ½" thick rounds and cut in half
  • ¼ cup olive oil
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper

For Puff Pastry Tart

  • 2-3 medium beefsteak or heirloom tomatoes
  • 3 tbsp pesto sauce
  • ½ cup shredded cheese ( I used quattro fromaggi from Trader Joe's)
  • 1 ball burrata, sliced
  • 1 sheet frozen puff pastry thawed in fridge
  • 1 egg for egg wash
  • ½ cup fresh basil leaves for garnish (optional)

Instructions

Baked Eggplant

  • Line baking sheet with parchment paper and turn on oven to 425°.
  • Place eggplant slices flat on the baking sheet and drizzle olive oil, then sprinkle salt and fresh ground pepper over the eggplant slices.
  • Turn eggplant slices over and repeat above step.
  • Bake for 10 minutes, then turn over the eggplants and bake for another 10 minutes or until eggplants are tender. Once done, take them out and set it aside to cool completely.

Eggplant and Tomato Puff Pastry

  • Cut tomatoes into ¼" thick slices, sprinkle with salt and let it rest for 15-20 minutes to drain. Blot with paper towels and set it aside.
  • Turn oven to 400° and line baking sheet with parchment paper.
  • On a floured surface, roll out puff pastry into a 13" x 8" rectangle. Leave ¾" border around the edges.
  • Spread pesto sauce evenly over the puff pastry, then sprinkle shredded cheese and arrange burrata slices over the shredded cheese.
  • Add slices of baked eggplants over the cheese then arrange tomatoes over the eggplant slices. Brush the puff pastry border with egg wash and bake the tart for 18-20 minutes or until the puff pastry is golden brown.
  • Let the pastry cool for 10 minutes, then serve with basil leaves as garnish.