Mediterranean Eggplant and Red Pepper Puff Pastry Tart

1 puff pastry sheet

1

Carefully unroll the puff pastry onto the baking sheet, keeping the parchment paper underneath.

Cut it into 6 squares.

2

Fold the edges of the pastry inward by about 1/2-inch | 1 cm to create a raised border around the tart. Gently press or pinch the corners to help the border hold its shape.

Using a fork, prick the center of the pastry all over to prevent it from puffing too much during baking. Be careful not to pierce the raised border.

3

Brush the entire pastry with a beaten egg yolk.

Sprinkle the folded edges with everything bagel seasoning for extra flavor and a golden, savory finish.

4

Bake the puff pastry for 15/20 minutes at 400°F/200°C, until the pastry has puffed up and the edges are golden brown.

Carefully remove the pastry from the oven and let it cool slightly before filling it with the eggplant purée, red peppers, and burrata cheese.

2 Tbsp olive oil (+ more for drizzle)
4 eggplants (Small)
1 red onion (Large)
4 Garlic Cloves
1 Tbsp Zaatar Herbs (+ more for garnish)
1 tsp Ground Cumin
Salt, Pepper

5

In a large frying pan, over medium heat, add the olive oil, sliced eggplant, chopped onion, minced garlic, cumin and za'atar. Season with salt and pepper (To taste).

Cover and let it cook for about 20 minutes.

6

When ready, carefully remove the cover and mash the cooked vegetables with a potato masher or a fork, until it becomes a rustic, slightly chunky purée.

3 roasted red peppers
2 Tbsp Maple syrup

7

Mix in the diced red peppers together with the maple syrup. Taste and adjust the seasoning, if needed.

8

For this recipe, I used char-roasted peppers from a jar which I added directly to the eggplant purée.

If you would like to use fresh peppers, while the eggplant is cooking, use another frying pan, over medium-low heat. Add the sliced red peppers, season with salt and pepper, and cook for 15 to 20 minutes, stirring occasionally, until they are tender, sweet, and lightly caramelized.

9

Once the tart has cooled down, spoon the eggplant/red pepper evenly over the center of the pastry, staying inside the border.

6 Mini Burrata Cheese

10

Top with the burrata, then finish with a sprinkle olive oil and Za'atar.

11

Enjoy lightly warm or at room temperature with a simple green salad, a bowl of soup, or as part of a Mediterranean-inspired appetizer spread.

NOTE: Leftovers can be refrigerated for up to 3 days (tart shells separated from the filling) and reheated in the oven at 350°F/180℃ until crisp. Enjoy & Bon Appétit!

Mediterranean Eggplant and Red Pepper Puff Pastry Tart