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🍽️ Crispy Tomato and Eggplant Tart

360 kcal · 30 min · 4 servings

Ingredients

• 300 g puff pastry (frozen)
• 1 egg yolk
• 500 g ripe cherry tomatoes (vine tomatoes, bush tomatoes)
• 1 small eggplant
• 1 tbsp olive oil
• 150 g mozzarella
• salt
• pepper from the mill
• 1 tbsp balsamic vinegar
• 0.5 tsp oregano (dried)
• 2 tbsp basil (finely chopped)
• 2 tbsp olive oil
• basil (for garnish)

Instructions

1. 1. Let the dough thaw slowly on the work surface.
2. 2. Place the two dough sheets on top of each other.
3. 3. Dust the work surface with flour.
4. 4. Roll out the dough thinly.
5. 5. Cut out six rectangles, each approx. 8 x 10 cm.
6. 6. Roll out the remaining dough pieces into strips approx. 1 cm wide.
7. 7. Whisk the egg yolk in a small bowl.
8. 8. Brush the edges of the dough rectangles with the egg yolk.
9. 9. Stick the dough strips onto the brushed areas to form a border.
10. 10. Wash the tomatoes under running water.
11. 11. Wash the eggplant as well.
12. 12. Slice the eggplant into thin slices.
13. 13. Slice the mozzarella.
14. 14. Distribute the mozzarella evenly over the dough bases.
15. 15. Place the eggplant slices on top.
16. 16. Place the tomato slices on top.
17. 17. Drizzle some balsamic vinegar over the tarts.
18. 18. Drizzle some oil over them.
19. 19. Season with salt and pepper.
20. 20. Sprinkle oregano over them.
21. 21. Finely chop the basil.
22. 22. Sprinkle the chopped basil over the tarts.
23. 23. Preheat the oven to 225°C.
24. 24. Place the tarts on the lower rack.
25. 25. Bake the tarts for approx. 15 to 20 minutes.
26. 26. Remove the tarts directly from the oven.
27. 27. Garnish them with fresh basil leaves.
28. 28. Serve the tarts immediately.

Nutrition per serving

• kcal: 360
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 19 g