Eggplant tart

Ingredients for 1 servings:

• 800 g eggplant(s), two pieces
• Salt
• olive oil
• 10 cherry tomatoes
• 5 stalks thyme, alternatively dried
• salt and pepper
• 1 roll of toffee batter dough, 275 g, from the refrigerated section
• 50 g mild sheep’s cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian, easy to prepare

Wash the eggplants, remove the stems, peel them thinly, and cut into 1 cm thick slices. Salt both sides, cover, and let stand for 20 minutes. Pat the eggplants dry with kitchen paper and fry in a hot pan with olive oil for one minute on each side until golden brown. Slice the cherry tomatoes and finely chop the thyme. Line a baking tray with baking paper and roll out the puff pastry on it. Arrange the eggplant slices on the puff pastry and fill the spaces between them with the tomato slices. Bake in a preheated oven at 200°C (180°C fan-assisted oven) on the oven rack in the lower third of the oven for 20-30 minutes until golden brown. Grate the feta cheese and spread it on the still-warm eggplant tart.