Grilled Eggplant and Tomato Tarte is incredibly easy and delicious. I love to serve this with a nice salad and it’s an incredible meal, especially this time of the year with eggplant and tomatoes in season right now.
Ingredients
(Serves 4)
1 sheet of Puff Pastry (Rectangle)
9 slices of Eggplant Grilled with olive oil
3 tbsp. Balsamic Reduction
4 oz. Low Moisture Mozzarella, sliced thinly
3 tbsp. Grated Pecorino Romano
1 Tomato, Sliced Thinly
10 Basil Leaves, chopped
Drizzle of Olive OIl
Sprinkle of Salt
1 Egg, Beaten
Method
Preheat the oven to 400 degrees. Line a baking sheet with parchment.
Slice the tomato and put on a piece of paper towel and sprinkle with salt. This will draw out excess liquid. Do this for about 15 minutes and pat the tomatoes dry. Set aside.
Put the puff pastry on the parchment. Roll it out slightly and poke all over with a fork.
Leaving a one inch border around the perimeter of the puff pastry sheet and put down a single layer of the eggplant.
Drizzle some balsamic reduction over the top of the eggplant.
Put on a layer of the mozzarella, then Pecorino, some chopped basil and another drizzle of balsamic.
Next goes a single layer of the tomato slices.
Sprinkle on more Pecorino, a drizzle of olive oil, more basil and a final layer of the mozzarella. Then fold the sides of the puff pastry in to form a border around the tomatoes. Use a pastry brush, coat the sides of the puff pastry with the eggs and bake for about a half hour.
Serve