Ingredients
🍆 Ingredients for Puff Eggplant Tart
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- 1 sheet puff pastry (thawed)
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- 1 medium eggplant, sliced into ¼-inch rounds
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- 2 tbsp olive oil
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- 1 tsp sea salt
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- ½ tsp black pepper
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- 1 tsp dried oregano
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- ½ cup ricotta cheese (or vegan cashew cheese)
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- 1 garlic clove, minced
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- 1 tbsp fresh basil, chopped
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- 1 cup cherry tomatoes, halved
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- 1 egg (for egg wash, optional; use plant-based milk for vegan)
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- ¼ cup grated Parmesan (optional, omit for vegan)
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- Fresh arugula (for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place puff pastry on the sheet, then score a 1-inch border around the edge with a knife (don’t cut through). Prick the center with a fork to prevent puffing.
💡 Pro Tip: Keep pastry cold for maximum flakiness—chill it again if it softens while working.
Toss eggplant slices with 1 tbsp olive oil, salt, pepper, and oregano. Arrange on a separate lined tray. Roast for 15 minutes, flipping once, until tender and golden.
🚫 Don’t overcrowd or it’ll steam instead of roasting.
In a bowl, combine ricotta and minced garlic. Spread the mixture over the center of the puff pastry, staying within the border.
💡 Try adding lemon zest to the cheese for brightness.
Layer roasted eggplant slices and cherry tomato halves on top. Drizzle with remaining olive oil, sprinkle with fresh basil. Brush border with egg wash (or plant milk).
❗ Avoid overloading—it’ll make the pastry soggy.
Bake for 20–25 minutes or until the pastry is crisp and golden. Sprinkle with Parmesan (if using) and garnish with arugula.
🔪 Use a pizza cutter for clean slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes