Eggplant Tomato Mozzarella Tart

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This simple Eggplant Tomato Mozzarella Tart to the Mediterranean scents and a taste of summer is fast and easy to make.

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Perfect for an appetizer or a light dinner with a green salad and a glass of wine. All that’s missing is the song of the cicadas…

Eggplant Tomato Mozzarella Tart

5 from 1 vote

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Course Appetizer, Main Course

Cuisine French

Servings 4 people

Ingredients

  

1x2x3x

• 1  pâte brisée (pie crust)
• 1 eggplant sliced (⅛ inch) and grilled
• 3 tomatoes sliced (⅛ inch)
• Parmesan cheese grated 
• Fresh Mozzarella (1-2 balls) finely sliced well drained
• Herbes de Provence, Italian seasoning or Oregano
• Olive Oil
• Salt, pepper

Instructions

 

• Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
• Preheat oven to 400 F.
• Brush each eggplant slice with olive oil, and put them in a hot pan until they turn a little brown then flip to the other side (to go faster I use two pans). When they are done put them on a plate with a paper towel and add a little salt, pepper to them.
• Remove your tart pan from the fridge. Cover the bottom of your tart with parmesan grated to your liking. Sprinkle some herbes de Provence, Italian seasoning or Oregano.
• Put evenly all over the tart the grilled eggplant. Do not overlap.
• Cover each slice of eggplant with a fine slice of Mozzarella.
• Top evenly with the tomato slices.
• Sprinkle some salt, pepper, and herbes de Provence (Italian seasoning or Oregano). Drizzle olive oil and top with more parmesan if you like (I did not put it).
• Cook for 20 - 25 minutes until the crust and cheese are lightly golden. 
• Let it cool for about 10 min. before cutting. 
• Before serving, you can sprinkle finely chopped basil on the tart.

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