Wednesday, September 7, 2011

Eggplant Tomato Tart

Well I was back in North Carolina for part of Labor Day weekend and I might have gone a little crazy at the farmer's market.  I am a sucker for local tomatoes and North Carolina peaches.  Oh yeah and since I don't talk about anything savory normally, I have a new obsession with fresh okra this summer.  I of course grew up on it being battered and fried in the South, but this summer I have had it grilled, sauteed and I roasted mine.  So delicious and so much healthier than frying it, although sometimes a girl from the South just wants some friend okra.  

Okay, so I headed back to DC with my farmer's market goodies.  I stopped and bought this pretty eggplant and some frozen puff pastry and viola we have an eggplant tomato tart.  P.S. folks you don't have to eat this right away.  It reheats wonderfully in the toaster oven at 350 degrees F for about 8-10 minutes.  Well it turned out flavorful and light.  Plus, besides the puff pastry part its not to bad for you. 

Any who this is my salute to summer's end, as we all start to say good buy to the super fresh juicy tomatoes and the sweet peaches that scream of summer.  We are saying hello to crisp fall autumn apples, pumpkins and to the wonderful root vegetables ahead.  Good bye summer, but hello fall!     

Food can be oh so pretty.  Its the rich colors. 

Ready for the oven. I had some leftover eggplant, so I went ahead and roasted it along side the tart.

Eggplant Tomato Tart:
1 small eggplant
1 medium tomato
1 tablespoon extra virgin olive oil
1 tablespoon fresh oregano, chopped
1 teaspoon Italian seasoning
2 gloves minced garlic
1/4 cup fresh basil
1/2 cup part skim mozzarella shredded or torn
1 sheet puff pastry, defrosted
1 egg, lightly beaten
Salt and Pepper

1.  Defrost one puff pastry sheet and place on a cookie sheet lined with parchment paper.  Preheat oven to 400 degrees F.

2.  Slice one small eggplant and put in to a medium sized mixing bowl.  Lightly coat eggplant with extra virgin olive oil.  Sprinkle with chopped oregano, Italian seasoning minced garlic, salt and pepper.  Using your hands mix up the eggplant so all slices are coated.  Set aside.

3.  Thinly slice tomatoes, about 1/4 inch thick.

4.  Shred or tear mozzarella.

6.  Arrange prepared eggplant slices over the top of the puff pastry.  Leave about 1/2 an inch around the outside of the puff pastry.  Cover eggplant with a layer of basil leaves.  Cover basil with 1/4 cup of mozzarella.  Layer the tomatoes on top of the mozzarella and sprinkle with salt and pepper.  Top the tomatoes with the remaining mozzarella.

7.  In a small bowl, beat the egg.  Lightly brush the crust of the puff pastry with the beaten egg.

8.  Bake in a 400 degrees F oven for 18-22 minutes or until crust is golden brown, mozzarella is melted and eggplant appears roasted.  Serve and Enjoy!

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