Eggplant and Tomato Tart

Ingredients

Salt

to taste

Black Pepper

to taste

Fresh Basil Leaves

10-12 leaves, chopped

Balsamic Vinegar

1 tablespoon

Olive Oil

2 tablespoons

Tomatoes

2 large, sliced

Eggplant

1 large, sliced

Puff Pastry

1 sheet

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the sliced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until the eggplant is tender and slightly browned.
3. While the eggplant is roasting, lightly flour your work surface and roll out the puff pastry sheet. Transfer the rolled pastry to a baking sheet.
4. Once the eggplant is roasted, remove it from the oven and let it cool slightly. Arrange the roasted eggplant slices and tomato slices on top of the puff pastry, alternating them in a visually appealing pattern.
5. Drizzle the tart with balsamic vinegar, the remaining olive oil, and sprinkle with chopped fresh basil. Season again with salt and pepper.
6. Bake the tart in the preheated oven for 25-30 minutes, or until the pastry puffs up and turns golden brown.
7. Remove the tart from the oven and let it cool for a few minutes before slicing and serving. The tart can be enjoyed warm or at room temperature.