Eggplant, Tomato and Mozzarella Tarts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 14 ozs Puff pastry (defrosted if frozen)
- 2 cups Dried Tomatoes (in oil)
- 3 balls Mozzarella (thinly sliced)
- 1 Eggplant
- 4 Tbsps Pine nuts (toasted)
- olive oil
- To garnish
- 24 Arugula (rocket), stalks removed
Preparation steps
1.
Pre-heat the oven to 200C (180C fan) 400°F, gas 6.
2.
Finely chop the tomatoes, adding a little of the tomato oil, until it resembles a paste.
3.
Roll out the puff pastry and cut out 12 circles 8 cm (3 ins) in diameter, using a cookie cutter. Spoon some of the tomato paste on the top and season with pepper. Place a slice of mozzarella on top of the tomato paste, followed by some slices of egg plant.
4.
Sprinkle with a few pine nuts, drizzle olive oil over the top and place on a cookie sheet lined with baking parchment. Bake for 15-20 minutes.
5.
When the tarts are ready, remove from the oven, garnish with a few rocket leaves and serve.
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