5 Jun 2009

Baby eggplants tart

Baby eggplant tart , dried apricot  roquefort stuffed 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. puff pastry, baby eggplant


  • 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

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Mallory Elise said...

ahhhh im glad you saw my post! i am in love with brazil (and a few things in it...lets say) ahhh man the sugarcane juice was so good, but i kept thinking, im drinking pure sugar! im going to be bouncing off the walls!!!!

this morning i had a milk smoothie made with avocado and apples. dear god. i think that is without a doubt the best thing i have ever eaten/drank. ahhhhh. mmmmmm. ahhh its friday! caipirinhas!!!


Manggy said...

What pretty pastry cases! Cheese, eggplant, and tomato make an excellent combination! :)

Anonymous said...

Oh my gosh! This looks soooo good. I want to reach into my computer screen for one tart. I think I should by a ticket to Buenos Aires. ;-)


lisaiscooking said...

This looks delicious! The baby eggplant is so cute, and the filling sounds great. I also love the idea of dried apricots stuffed with roquefort!

Sophie said...

La torta de berenjena está deliciosa!
Muy rica!

Cynthia said...

You, my friend, are a genius. What an excellent idea this is.

Jackie @PhamFatale.com said...

Love it, love it, love it. Those baby eggplants are so cute

Angie's Recipes said...

Those tartlets look truly appetizing and pleasant.

Marta said...

I'm in love with this tart! I adore anything with eggplants and anything this vissually appealing!
Yo soy Venezolana, por eso hablo espanol :) Ahorita vivo en Canada y tengo tantos amigos del alma Brazileros... son una gente hermosa, colorida, ritmica y genuina :)

Ana said...

Me quito el sombrero ante tan fantástica belleza, tus fotos son fantásticas y me han enamorado junto con tus recetas...

Un saludo!!!

Ivy said...

I've never seen anything like this. It looks beautiful and sounds delicious.

Laurie Vengoechea said...

Sylvia this is a spectacular looking tart. I love the ingredients.. brava!!

el horno de Maria said...

jajajajja muy bonita y las fotos son preciosas