Puff Pastry Eggplant and Blistered Tomato Mozzarella Tart (1 Hr, 10 Mins)

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This puff pastry eggplant tart is a delightful and elegant dish that’s perfect for any meal or special occasion.

With a crispy puff pastry base, savory roasted eggplant and blistered tomatoes, topped with melted mozzarella cheese and fresh greens, this tart is a feast for both the eyes and the tastebuds.

Though it looks sophisticated, this dish is easy to prepare which makes it a great option for your next gathering or special dinner.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 sheet puff pastry, thawed
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten (for egg wash)
  • Fresh greens (for garnish)

Instructions

  1. Preheat the oven (5 minutes): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables (10 minutes): Place the eggplant cubes and cherry tomatoes on the prepared baking sheet. Drizzle with olive oil, and season with salt, pepper, dried oregano, and dried thyme. Toss to coat evenly.
  3. Roast the vegetables (20 minutes): Roast in the preheated oven for about 20 minutes, or until the eggplant is tender and the tomatoes are blistered and slightly charred. Remove from the oven and set aside.
  4. Prepare the puff pastry (5 minutes): While the vegetables are roasting, roll out the puff pastry sheet on a lightly floured surface into a rectangle (approximately 10×14 inches). Transfer the puff pastry to another parchment-lined baking sheet. Fold the edges of the puff pastry over 1/2 inch to create a crust then lightly score the edges of the puff pastry, being careful not to cut all the way through. Prick the inside of the rectangle with a fork to prevent it from puffing up too much.
  5. Assemble the tart (5 minutes): Once the vegetables are roasted, sprinkle the mozzarella cheese over the puff pastry, then top with the roasted eggplant and tomatoes.
  6. Bake the tart (20 minutes): Brush the edges of the puff pastry with the beaten egg for a golden finish. Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and puffed, and the cheese is melted and bubbly.
  7. Garnish and serve (5 minutes): Remove the tart from the oven and let it cool slightly. Garnish with fresh greens, such as arugula or basil, before slicing and serving.

Notes

For an extra layer of flavor, you can add a drizzle of balsamic glaze over the tart before serving.

Make sure the puff pastry is well-chilled before baking to achieve the best puff.

This tart is best enjoyed fresh out of the oven but can also be served at room temperature. Pair it with a crisp green salad for a complete meal.

Enjoy this tart as a delightful and elegant dish that’s perfect for any occasion!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving (based on 6 servings)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 22g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 45mg

Pair this with...

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

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