Tart with Salsiccia, Eggplant and Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll (s) puff pastry
- 1 salsiccia
- 1 m. Eggplant (s)
- 150 g provolone
- 50 g parmesan, freshly rated
- 1 egg (s)
- 50 ml cream
- 2 tablespoon olive oil
- salt and pepper
- some milk to brush on
Print Recipe
Pin Recipe Instructions
- Line the bottom and the edge of the springform pan with puff pastry. Prick the bottom several times with a fork.
- Cut the aubergine into cubes and fry gently in a pan in 2 tablespoons of olive oil for about 10 minutes. Take out of the pan and let cool down. Cut the salsiccia into small pieces and fry until golden brown in a pan without oil. Let it cool down as well. Dice the provolone.
- Put the aubergines, salsiccia, provolone, parmesan, egg and cream in a bowl, season with salt and pepper and stir everything well. Spread the mixture on the bottom of the puff pastry. Cut strips of the puff pastry that is left over and distribute them in a grid. Brush the strips of dough with a little milk.
- Bake in the oven preheated to 180 ° C for approx. 20 minutes.
- You can eat warm and cold.
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