How to make it

  • Wash the eggplants and slice them across the fruit. Place them in a colander and sprinkle with salt. Let rest for 30 min, so that they release some water.
  • Use paper towel to pat them dry. Heat 2 to 3 Tbsp olive oil in a non-stick frying pan and cook them on each side for about 2 to 3 min. Add more oil if necessary. Keep on the side.
  • Roll your dough smoothly into 4 inch squares.
  • Make small holes with a fork, leaving a border.
  • Cover with plastic wrap and place in the fridge for 30 min.
  • Preheat your oven at 410-degrees F.
  • Take the dough out and place a slice of eggplant on each square. Add one to two slices of Sainte-Maure, or whatever cheese you've chosen to use.
  • Sprinkle with some fresh thyme and a dash of olive oil. Season with pepper. Cook for about 15 to 20 min.
  • Once golden in color, remove the tartlets from the oven.
  • Top each with fresh slices of radishes, fleur de sel, a chive flower and 1/2 tsp honey. See the pictures above for demonstration of service.
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