Eggplant Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g auberine (s), two pieces
- salt
- olive oil
- 10 cherry tomato (s)
- 5 stalks thyme, alternatively dried
- salt and pepper
- 1 roll (s) puff pastry, 275 g, from the refrigerated shelf
- 50 g sheep cheese, mild
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and remove the stalk, peel them in strips and cut into 1 cm thick slices. Salt on both sides and let stand covered for 20 minutes.
- Pat the aubergines dry with kitchen paper and fry them in a hot pan with olive oil on both sides for one minute until golden. Cut the cherry tomatoes into slices and finely chop the thyme.
- Line a baking sheet with parchment paper and roll out the puff pastry on it. Spread the aubergine slices on the puff pastry and fill the spaces with the tomato slices.
- Bake in the preheated oven at 200 degrees (convection 180 degrees) on the grid in the lower third of the oven for 20-30 minutes until golden yellow.
- Grate the sheep`s cheese and spread it on the eggplant tart while it is still warm.
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