Eggplant Aubergine Tart
Delight your taste buds with this savory Eggplant Aubergine Tart, a stunning combination of roasted eggplant, caramelized onions, creamy goat cheese, and fresh thyme all nestled on a flaky puff pastry crust. Perfect for a cozy dinner or elegant appetizer, this tart highlights the earthy flavors of eggplant complemented by sweet balsamic-infused onions and a hint of garlic. With its golden, crispy edges brushed with an egg wash, this dish is as visually appealing as it is delicious. Quick to assemble with a store-bought pastry base, this recipe is a perfect balance of rustic comfort and gourmet flair. Serve warm or at room temperature for an irresistible crowd-pleaser that’s sure to impress.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 sheet (thawed) puff pastry
- 1 large yellow onion
- 1 tablespoon balsamic vinegar
- 100 grams goat cheese
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic
- 1 (beaten, for egg wash) egg
- 2 tablespoons (for dusting) all-purpose flour
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplants into 1/4-inch thick rounds. Lay them on the baking sheet in a single layer.
Brush the eggplant slices with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast the slices in the oven for 20-25 minutes, flipping halfway through, until golden brown and tender. Set aside to cool.
While the eggplant is roasting, slice the onion thinly. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they become soft and caramelized, about 15 minutes. Stir in the balsamic vinegar and cook for another 2 minutes. Remove from heat.
On a lightly floured surface, roll out the puff pastry sheet slightly to ensure even thickness. Transfer the pastry to a parchment-lined baking sheet.
Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch border around the edges.
Arrange the roasted eggplant slices on top of the onions, slightly overlapping them for a decorative pattern.
Crumble the goat cheese over the eggplant and sprinkle with fresh thyme leaves and minced garlic.
Fold the edges of the pastry inward to create a border. Brush the border with the beaten egg to give it a golden finish after baking.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let it cool for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
