Mediterranean Eggplant and Red Pepper Puff Pastry Tart

This Mediterranean Eggplant and Red Pepper Puff Pastry Tart is an easy yet elegant recipe that is perfect for brunch, appetizers, or a light dinner. Flaky puff pastry is topped with tender pan-cooked eggplant, sweet red peppers, onions, creamy burrata, olive oil, and Mediterranean herbs for a dish that is bursting with fresh flavor. Save this beautiful savory tart for your next gathering!

Prep Time 20

Bake / Cook Time 20

Total Time 40

Ingredients

Instructions

PUFF PASTRY PREPARATION

Carefully unroll the puff pastry onto the baking sheet, keeping the parchment paper underneath.
Cut it into 6 squares.
1 puff pastry sheet
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.
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.
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.

EGGPLANT PREPARATION

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.
2 Tbsp olive oil, 4 eggplants, 1 red onion, 4 Garlic Cloves, 1 Tbsp Zaatar Herbs, 1 tsp Ground Cumin, Salt, Pepper
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.
Mix in the diced red peppers together with the maple syrup. Taste and adjust the seasoning, if needed.
3 roasted red peppers, 2 Tbsp Maple syrup

RED PEPPER PREPARATION

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.

ASSEMBLY

Once the tart has cooled down, spoon the eggplant/red pepper evenly over the center of the pastry, staying inside the border.
Top with the burrata, then finish with a sprinkle olive oil and Za'atar.
6 Mini Burrata Cheese
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!