Baby eggplants tart

I guess it has been well over weeks since I’ve posted about a savory tarts. I am going through tart rescue, so yesterday whipped up this simple vegetable tart, with fresh, organic vegetables and baby eggplants. In fact it was to be a red onion tart. But I didn’t found red onions in my local grocery, instead I found this lovely baby eggplants and I couldn’t resist. The flavors worked quite well together in particular, the baby eggplants that was the first time that I tasted. It was quite smooth and delicate. This tart is perfect trough all over the year and you can replace for any season vegetable ore anyone other that you like.

Ingredients 1 tablespoon extra virgin olive oil 1 onion, chopped 1 red pepper, chopped 1 clove garlic, chopped or minced Freshly ground black pepper to taste 400g tin chopped tomatoes, drained 400g tin chopped zucchini 400g baby eggplant cut in halves or 400g eggplant cut in dices 200g cream cheese 1 package ready rolled puff pastry

Preheat oven to 200 degrees C. Lightly oil a shallow baking dish. Place onion, peppers, zucchinis, eggplant and, garlic in prepared pan. Season with freshly ground pepper and salt, and sprinkle a little olive oil over them. Roast in preheated oven for about 10 minutes. When the vegetables are tender, remove from oven. Spread tomatoes evenly over the vegetables, and carefully mix with cream cheese. Keep it warm. Or roast at the same time that you bake the pastry Roll out the puff pastry on a floured surface, cut in circles. Bake for 20 minutes, or until pastry is golden brown. Pile vegetable mix into hollowed out case Serve immediately while the puff pastry is still crisp. Garnish with dried apricot stuffed with Roquefort