Savory Onion and Aubergine Tart

Ingredients

Puff pastry

1 sheet, thawed

Onions

2 large, thinly sliced

Aubergine (Eggplant)

1 medium, diced

Garlic

2 cloves, minced

Olive oil

2 tablespoons

Fresh thyme

1 teaspoon, chopped (or 1/2 teaspoon dried thyme)

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated

Egg

1, beaten (for egg wash)

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15 minutes. Be patient; this step adds depth of flavor.
3. Stir in the diced aubergine, minced garlic, chopped thyme, salt, and pepper. Cook for an additional 10 minutes, or until the aubergine is soft and tender.
4. On a lightly floured surface, roll out the puff pastry into a rectangle or circle, about 1/8-inch thick. Transfer the pastry to a baking sheet lined with parchment paper.
5. Spread the caramelized onion and aubergine mixture evenly over the pastry, leaving a 1-inch border around the edges. Brush the edges with the beaten egg to give it a beautiful golden color when baked.
6. Sprinkle the grated Parmesan cheese evenly over the filling.
7. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
8. Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature, garnished with a sprinkle of fresh thyme if desired.