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Tart It: Roasted Eggplant + Tomato Summer Tart

by evh on July 9, 2013

Roasted Eggplant & Tomato Summer Tart | LocalSavour.com

Have you ever had those moments when you walk into a room with the intention of doing something only to get to said room and completely draw a blank as to why you are there in the first place? Or you buy an item with thoughts of doing something with it, only to reach your home and completely forget all of those ideas? I brought home some lovely eggplant the other night and did exactly that. I had an idea and whoops, there it went … out of my brain to never be found again … sigh.

In the case of the eggplant, it actually turned out to be a good thing. Not a 100% sure as to what I had planned to do with the eggplant, so I did what my taste buds love best when it comes to these purple beauties. I roasted them up with a little olive oil, salt and pepper which in turn created the base for a Roasted Eggplant & Tomato Summer Tart. Rich eggplant intertwined with fresh-from-the-garden tomatoes, bright basil and salty cheeses all baked into a puff pastry seem to make me not really mind at all why I came into the room in the first place.

Eggplant |LocalSavour.com

So pretty!

Roasted_Eggplant_Tomato_Summer_Tart

 This lovely little tart can be an appetizer or a main dish.

Roasted Eggplant + Tomato Summer Tart
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
45-60 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
45-60 minutes
Roasted Eggplant + Tomato Summer Tart
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
45-60 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
45-60 minutes
Ingredients
  • 2 small or one medium eggplant
  • 1 large tomato
  • 1 cup feta cheese
  • 1 cup ricotta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 Tablespoons fresh oregano - chopped
  • 1/2 cup fresh basil - chopped
  • 3 Tablespoons olive oil divided 2+1
  • 1 sheet puff pastry about 1/2 pound
Servings: -6 servings
Units:
Instructions
  1. Preheat oven to 375 degrees. Remove the stem from the eggplant and slice it thinly (about 1/4"-1/2" thick) long ways. Lay eggplant out onto a cookie sheet and drizzle with half of the olive oil and sprinkle with a little salt and pepper. Place into the oven and let cook for 15-20 minutes or until just fork tender and softened. Remove from the oven.
  2. In a medium bowl combine feta, ricotta cheese, garlic, onion, oregano, salt and pepper and stir until well combined.
  3. On a parchment lined or silpat lined cookie sheet place the puff pastry down and lay it out flat. Next add cheese mixture over the top. Smooth mixture out over the puff pastry leaving about 1 inch around the boarder plain. Top cheese with eggplant and spread it around the tart evenly. Thinly slice the tomato and place that on top of the eggplant around the tart evenly. Turn the outside edges that were left empty into the tart to create a frame or shell around the tart. Place into the oven and bake until lightly golden in color about 35-45 minutes.
  4. Remove from the oven. Drizzle with remaining olive oil and sprinkle with basil. Serve warm or room temperature.
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