Eggplant and Sundried Tomato Tart Recipe
I made this Eggplant and Sundried Tomato Tart by chance, with what was lying around in my fridge and cupboards, and honestly… it’s a real favorite! The texture of the eggplant, the sunny side of the sun-dried tomatoes, the melted cheese on top (mozzarella or feta, depending on your mood), it’s simple: impossible to stop at just one slice.
Initially, I was thinking of going for a more traditional, classic base with a tomato coulis, but I ran out. While rummaging through my jars, I came across some sundried tomatoes that I blended with yogurt (like I do for my savory zucchini and pesto tart)… and there, revelation! It makes a super tasty sauce that’s a change from the classics.
When cooking the eggplant, you have two options: pre-cook them a little in advance (in a pan or in the oven while preheating), or leave them raw and place them directly on the tart, as I did.
In any case, this thin eggplant tart is exactly the kind of recipe I love for back-to-school: quick, tasty, and easy to prepare. Simply pop it in the oven, and while it’s cooking, you can prepare a small salad or attend to other activities (like homework, for example). Perfect for keeping the summer spirit alive, even if schedules are starting to fill up…
By the way, I hope the return to school went well for those who went back to work or school this week!
Eggplant and Sundried Tomato Tart Recipe
Ingredients you will need to make this eggplant tart:
- Homemade or store-bought puff pastry
- Sundried tomatoes in oil
- Yogurt
- Eggplant(s), sliced
- Finely sliced red onion
- A ball of mozzarella or feta cheese, cut into small pieces
- Pine nuts
- Freshly grated Parmesan cheese
- Olive oil or oil from the jar of sundried tomatoes
Eggplant and Sundried Tomato Tart
Ingredients
- 1 puff pastry (homemade or store-bought)
- 10 sundried tomatoes
- 100 to 120 yogurt
- 1 or 2 eggplants cut into 1 cm rounds
- 1 red onion finely sliced
- 100 g mozzarella or feta cheese cut into small pieces
- 40 g freshly grated Parmesan cheese
- 2 handfuls of pine nuts
- Olive oil or oil from the jar of sun-dried tomatoes
Instructions
- If you want to make your own puff pastry, start here.Next, roll out your puff pastry on a baking sheet lined with parchment paper.
- Preheat your oven to 180°C/350°F.
- In the bowl of a small blender (or using a knife), finely chop the sundried tomatoes and mix them with the yogurt.Spread them over your tart base to within 1 centimeter of the edge.
- Slice the eggplant into 0.5 to 1 cm thick slices and arrange them on the tart base.Brush them with olive oil. You can also use the oil from your jar of sundried tomatoes; it will be even more flavorful.
- Finely slice the onion and spread it over the eggplant slices.
- Cut the mozzarella or feta into small cubes and arrange them on the tart.
- Sprinkle with grated Parmesan and sprinkle with pine nuts.
- Bake for 20 to 30 minutes, keeping an eye on the cooking time.
- Enjoy hot or warm with a green salad.
