Tomaten-Auberginen-Tarte

Ingredients

• 300 g puff pastry (frozen)
• 1 egg yolk
• 500 g ripe cherry tomatoes (Roma, plum tomatoes)
• 1 small aubergine
• 1 EL olive oil
• 150 g mozzarella
• Salt
• freshly ground pepper
• 1 EL balsamic vinegar
• 0.5 TL dried oregano
• 2 EL finely chopped basil
• 2 EL olive oil
• basil for garnish

Instructions

1. 1.

   Let the dough thaw on a flat surface, then stack and roll thin on a floured workbench. Cut 6 rectangles about 8 x 10 cm. Roll leftover dough into strips about 1 cm wide. Whisk the egg yolk and brush the rectangle edges with it, then attach the dough strips as borders

2. 2.

   Wash the tomatoes. Wash the aubergine and slice thinly.

3. 3.

   Slice the mozzarella.

4. 4.

   Arrange mozzarella, aubergine and tomatoes on the pastry bases, drizzle each with a few drops of balsamic vinegar and olive oil, season with salt, pepper, oregano and sprinkle finely chopped basil over top.

5. 5.

   Bake in a preheated oven (bottom heating, 225 °C) for about 15–20 minutes, serve immediately garnished with fresh basil leaves.