Eggplant Puff Pastry Tartlets

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.