Eggplant Tarte

Ingredients

• 2 large eggplants
• Salt
• 1 chili pepper
• 3 Garlic cloves
• 2 rosemary sprigs
• 1 Red Onion
• 2 tbsp olive oil
• black pepper (freshly ground)
• 1 roll puff pastry (≈300 g)
• flour (for rolling)
• 2 tbsp olive oil
• 1 tbsp fennel seeds
• 1 mozzarella ball (≈125 g)

Instructions

1. 1.

   Preheat the oven to 180°C fan‑forced.

2. 2.

   Wash the eggplants, trim ends and slice thinly. Sprinkle with salt and let stand for 20 minutes. Wash the chili pepper, halve lengthwise, remove seeds and dice finely. Peel and mince the garlic. Shake dry the rosemary sprigs. Peel the onion and cut into rings. Pat the eggplant slices dry, sear in a hot pan with oil for about 2 minutes on each side, then transfer to a greased tart tin so that the base is fully covered. Season with pepper. Roll out the puff pastry slightly larger than the tin on a floured surface and lay over the eggplants. Press edges firmly and prickle the top several times with a fork. Bake in the preheated oven for about 25 minutes until golden brown. Meanwhile, heat oil in a pan and sauté garlic, chili, rosemary, onion rings and fennel seeds for 2–4 minutes. Drain the mozzarella and crumble into pieces. Toss the finished tart onto a plate, cut into slices, drizzle with herb‑oil and garnish with mozzarella pieces before serving.