Recipe

Roasted Eggplant Tart Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 2 years, 5 months ago My own recipe, lovely option as a light lunch or supper with a salad. Great warm or at room temperature. Notes: • For the ruffled effect shown with the puff pastry, I used a removable-bottomed tart pan with a fluted edge. • Lemon zest and/or j... More Prep:15m Cook:32m Servings:4	Nuggle
	eggplant vegetable onion pastry easy entertaining

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Ingredients

1 large globe eggplant

1 sheet puff pastry, thawed as per package instructions

2 small onions, halved and then sliced finely

100 g (3 oz) chèvre, softened and divided

100 g (3 oz) cream cheese, softened

2 tablespoons mixed fresh herbs (or more to taste), I used chives, parsley and thyme

5-10 cloves garlic, roasted and crushed into a paste

Salt and freshly ground pepper

Olive oil

Directions

Preheat oven to 425º F (220º C).

Slice eggplant into 1/2" rounds. Toss with olive oil, salt and pepper. Place in a single layer on a baking sheet and roast for 12 minutes. Turn the slices and roast for another 12 minutes, until lightly golden and soft. Alternatively, you can sauté the slices over medium heat. Set aside.

Reduce oven temperature to 400ºF (200º C).

On a floured surface, roll out the puff pastry to 16”by 10”, trim any edges to form a neat rectangle. With a paring knife, score a 1” border around the edge of the pastry. Place on baking sheet. Prick (dock) the interior of the rectangle all over with a fork, to prevent excessive rising. Bake for 15 minutes, or until an even pale golden brown. Depending on your oven, you may need to rotate the pan halfway through the baking. Set aside on rack to cool (do not remove from baking sheet).

Meanwhile in a small saucepan with a tight-fitting lid, sauté the onions along with 1 teaspoon of salt. After the onions have become translucent cover and continue to cook, stirring frequently, for 15 minutes or until caramelized. Remove from heat, uncover and allow to cool.

In a small bowl, blend together half the chèvre, all the cream cheese and the herbs. Depending on the type used, you may need to loosen the mixture with a teaspoon of olive oil. You are looking for a lightly whipped, spreadable consistency. Season with salt and pepper, and set aside.

Being careful not to crush the pastry, spread the garlic paste over the crust. Top with the cheese mixture, followed by the caramelized onions. Arrange roasted eggplant over the onions and top with the reserved chèvre. Drizzle with a bit of olive oil, if desired.

Bake for 10 minutes, or until cheese starts to brown and the eggplant is warmed through. Can be eaten warm or at room temperature.

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