Mozzarella, Eggplant, and Mushroom Tart

Preheat oven 400ºF. Coat 8 individual 4-inch mini-tart pans with removable bottoms with nonstick cooking spray.

Heat the oil, in a large skillet over medium-high heat. Add the onion and garlic and saute until the onions are tender and translucent. Add the eggplant and mushrooms and cook until softened, about 8 minutes.

In a small bowl, whisk together the tomato paste and white wine and add to the pan. Add the olives, red peppers, and 2 tablespoons oregano. Saute until almost all of the liquid has evaporated, about 2 minutes. Season to taste with salt and pepper.

On a lightly floured work surface, roll out each pastry sheet. Cut out 8 circles large enough to fit the mini-tart pans. Fit the pastry into the tart pans and prick the bottom with the tines of a fork.

Spoon the filling into each pastry. Divide the sliced mozzarella over the top and season with remaining oregano and salt and pepper.