- puff pastry, you can buy one large piece of stick a few smaller pieces together
- 1/2 eggplant
- 3 tablespoons tomato paste
- small handful fresh oregano, or use 1 tablespoon dried oregano
- 8 black pitted olives
- 6 cherry tomatoes
- 100 gram feta cheese
- handful grated Parmesan cheese
- pepper and salt to taste
- handful fresh basil leaves
Kitchen equipment needed
- oventray lined with parchment paper
- cutting board & chef’s knife
- opional: mandoline
Preparation — 10 minutes
Finely CHOP the fresh oregano and mix with the tomato paste for an easy sauce. ADD water until you’ve reached the desired thickness, that would probably be about 3 tablespoons. SEASON with pepper and salt and set aside. CUT the eggplant in thin slices, you can use a mandoline to do that or use a sharp chef’s knife. Halve the cherry tomatoes and cut the olives into slices.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
If you’re using puff pastry pieces, you can use a little bit of water to stick them together to create one large piece of puff pastry. FOLD the sides inwards to create a beautiful edge. Create small holes in the puff pastry, a fork is the easiest way to do this. DIVIDE the simple tomato sauce over the bottom, but leave the edges clean.
Baking the eggplant and basil puff pastry tart — 20 minutes
DIVIDE the slices of eggplant over the bottom and then also divide the tomato halves and olive slices. CRUMBLE the feta over the tart and divide the grated Parmesan cheese. BAKE the tart in the oven for about 20 minutes, or until it’s beautiful golden brown. Finish the tart with fresh basil leaves and serve in pieces, any size you like. Enjoy!