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Mozzarella, Eggplant, and Mushroom Tart
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
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Ingredients
for
8
- Ingredients
- 2 Tbsps good-quality olive oil
- 1 small onion (peeled and diced)
- 2 cloves garlic cloves (chopped)
- 1 small Eggplant (peeled and cubed)
- 1 cup fresh Mushrooms (chopped)
- 2 Tbsps Tomato paste
- 2 Tbsps dry white wine
- ½ cup pitted Kalamata Olive (chopped)
- 1 ½ cups roasted Red pepper (drained and chopped)
- 3 Tbsps chopped, fresh oregano (divided)
- salt (to taste)
- freshly ground Black pepper (to taste)
- flour (for work surface)
- 1 pkg frozen Puff pastry thawed (475 g | 17 oz)
- ¾ cup fresh Mozzarella (sliced)
Preparation steps
1.
Preheat oven 400ºF. Coat 8 individual 4-inch mini-tart pans with removable bottoms with nonstick cooking spray.
2.
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.
3.
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.
4.
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.
5.
Spoon the filling into each pastry. Divide the sliced mozzarella over the top and season with remaining oregano and salt and pepper.
6.
Bake for 15 to 20 minutes, or until the pastry is golden brown. Serve warm with a side green salad.
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