Savory eggplant tart: the rustic recipe that will seduce you

On a lightly floured surface, roll out the puff pastry into a roughly 10-inch square or circle.

Transfer it to a baking sheet lined with parchment paper.

Using a knife, lightly score a border about 1 inch from the edge, being careful not to cut all the way through.

Assemble the Tart:

Spread the minced garlic evenly within the scored border.

Arrange the roasted eggplant slices on the pastry inside the border.

Scatter the cherry tomato halves and red onion slices on top.

Crumble the goat cheese or feta over the veggies.

Sprinkle thyme leaves evenly.

Drizzle with a little more olive oil and season with salt and pepper.

Bake:

Bake in the preheated oven for about 20-25 minutes until the pastry is puffed and golden.

Garnish and Serve:

Remove from oven and let cool slightly.

Garnish with fresh basil or parsley.

Slice and serve warm or at room temperature.

This tart pairs wonderfully with a crisp green salad and a glass of chilled white wine or rosé.