Tart with sausage, eggplant and cheese

Ingredients for 4 servings:

• 1 roll of topping dough
• 1 sausage
• 1 m.-large eggplant(s)
• 150 g provolone
• 50 g Parmesan, freshly grated
• 1 egg(s)
• 50 ml cream
• 2 tbsp olive oil
• salt and pepper
• some milk for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for a 22cm springform pan

Line the bottom and sides of a springform pan with puff pastry. Prick the bottom several times with a fork. Dice the eggplant and fry gently in a pan with 2 tablespoons of olive oil for about 10 minutes. Remove from the pan and let cool. Cut the sausage into small pieces and fry in a pan without oil until golden brown. Also let cool. Dice the provolone. Combine the eggplant, sausage, provolone, Parmesan, egg, and cream in a bowl, season with salt and pepper, and mix well. Spread the mixture on the bottom of the puff pastry. Cut strips of the remaining puff pastry and arrange them on top in a lattice pattern. Brush the pastry strips with a little milk. Bake in an oven preheated to 180°C (fan oven) for about 20 minutes. Can be eaten hot or cold.