Eggplant tart

Ingredients for 4 servings:

• 2 eggplant(s)
• 4 tbsp oil
• 10 cherry tomatoes
• 4 stalks of thyme
• some salt and pepper
• 4 tbsp white wine vinegar
• 1 pinch(s) of sugar
• 1 pack of puff pastry (roll)
• 50 g mild goat’s cheese

Instructions

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

Clean the eggplants, peel them thinly, and cut into 1.5 cm thick slices. Place them on kitchen paper and lightly salt them. Let them rest for 10 minutes, then turn them over and lightly salt the other side. Let them rest for another 10 minutes. Pat the eggplants dry and fry them in a hot pan with 3 tablespoons of oil for 1 minute on each side until golden brown. Halve the cherry tomatoes. Finely chop the thyme. Line an ovenproof pan or round baking dish with baking paper and add the eggplant slices. Fry the tomatoes with 1 tablespoon of oil in the first pan, season with thyme, a little salt, pepper, white wine vinegar, and a pinch of sugar. Allow the liquid to almost completely reduce and then spread it all over the eggplants. Unroll the puff pastry. Cut a 25×25 cm square and place it on top of the eggplants. Pierce several times with a knife and 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 to 30 minutes until golden brown. Turn the tart out onto a plate and remove the baking paper. Sprinkle with goat’s cheese.