This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This savoury tart with crispy puff pastry, melting eggplants, herbs and runny cheese is really delicious. It's so easy to make and so delicious: a recipe that will enchant your summer, trust me!
💙 Why you'll love it
- It requires very few ingredients.
- It's ready in 5 minutes, after which you just leave it to cook.
- It's as original as it is delicious.
- It is seasonal and economical (budget friendly).
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Puff pastry is crispier than shortcrust or shortcrust pastry.
- Eggplants: in full season from June to September inclusive, so make the most of it!
- Herbs: thyme, basil and herbes de Provence.
- Reblochon cheese: this is a French cheese. But I'm not sure it's available here in the US. You can replace it with Vacherin Mont d'Or, mozzarella, Montain Man, Beaufort cheese, goat cheese, Brie cheese, Epoisses cheese, Camembert cheese, Gorgonzola, etc...
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Red onion: with its mild, subtle flavor, it will lightly perfume the tart without overpowering it.
🥰 Chef's tips
- Thinly slice your eggplant strips: the thinner they are, the faster they will cook. Eggplants take a long time to cook, so it's best to be as quick as possible!
- If the edges of your pastry fall back when baking, I've got the solution! After following the recipe instructions (flour the mold, press the edges of the dough, quilt them and make holes with a fork), place in the freezer for 1h to 1h30.
💡 Frequently Asked Questions
A good salad accompaniment: spinach leaves, lettuce, lamb's lettuce, arugula…
No problem: lay the pastry directly onto parchment paper, place the filling in the center and fold over the edges to make a rustic tart.
❄️ Storage
Once cold, place the tart in an airtight Tupperware-style box in the fridge. This means you can keep it for 2 to 3 days.
To reheat, just put it in the oven at 150°C for a few minutes (but not in the microwave, otherwise it'll get all mushy) and you're ready to go!
😋 Other gourmet tarts
- Easy spinach pie with goat cheese
- Asparagus, bacon and mozzarella puff pastry
- Parmesan shortcrust pastry
If you make this eggplant pie, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Eggplant pie
Ingredients
- 1 puff pastry
- 4 ¾ cups eggplants sliced
- 1 tablespoon olive oil
- 2 teaspoons thyme
- 1 ⅓ cups Reblochon cheese or Vacherin Mont d'Or, mozzarella, Montain Man, Beaufort cheese, goat cheese, Brie cheese, Epoisses cheese, Camembert cheese, Gorgonzola, etc...
- 4-5 fresh basil leaves
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 392°F/200°C in natural convection/static heat mode. Lightly flour your tart tin evenly, place the puff pastry in it, then press lightly with your fingers on the edges and chisel them with a knife. Poke holes in the pastry with a fork and place in the oven for 10 minutes.
- Cut the eggplants into thin slices (the thinner the slices, the faster they will cook) and place them on the tart base.
- Add the olive oil, thyme, salt, pepper and le Delice du Jura cheese (as French Reblochon isn't allowed in USA) cut into pieces, then bake at 356°F/180°C for 35-40 minutes.
- Place a few basil leaves on top and enjoy!
Notes
- Reblochon cheese is a French cheese. But I'm not sure it's available here in the US. You can replace it with Vacherin Mont d'Or, mozzarella, Montain Man, Beaufort cheese, goat cheese, Brie cheese, Epoisses cheese, Camembert cheese, Gorgonzola, etc...
- If you don't have a tart tin, lay the pastry directly onto parchment paper, place the filling in the center and fold over the edges to make a rustic tart.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre