Eggplant Puff Pastry Tartlets
Ingredients
- For the pastry
- 250 grams Puff pastry dough (frozen)
- For the filling
- 100 milliliters olive oil
- 3 Eggplant
- 2 garlic cloves
- thyme (1 sprig)
- rosemary (1 sprig)
- 150 grams Goat cheese (roll)
- salt
- freshly ground peppers
Preparation steps
For the pastry: thaw puff pastry. Roll out until 3 mm thin (approximately 1/6 inch). Cut out 4 circles about 6 cm in diameter (approximately 2 1/2 inch) and arrange on a lined with parchment paper baking pan. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown.
For the filling: rinse, peel and dice eggplants. Peel garlic and chop finely.
Heat olive oil in a pan and saute eggplant cubes with garlic and herbs until eggplant is very soft and puree-like. Remove herb sprigs and add chopped goat cheese, season with salt and pepper. Spread eggplant and goat cheese mixture on tartlets.
In addition: rinse and slice tomatoes, spread on top of eggplants, overlapping. Spread with halved olives and 2 basil leaves per tartlet, season with salt and pepper and drizzle with a little olive oil. Arrange on a lined with parchment paper baking sheet and bake for 5 minutes more. Rinse and shake dry arugula, cut out hard stalks and mix with remaining olive oil in a bowl.
Arrange tartlets on plates and garnish with arugula. Serve.
