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recette tarte aubergine tomate séchée

Eggplant and Sundried Tomato Tart

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Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Course: Main course, Starter
Servings: 4 servings

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.