Italian Savory Eggplant Tart is a delicious pastry made with layers of eggplant, two types of cheese, fresh basil, and sundried tomatoes. Baked in a store-bought pastry crust, makes it very easy to put it all together and serve.
A cross between a savory galette and a French tart; makes it a perfect appetizer or main dish. It’s also a great way to use up some of your summer eggplants.
What is an Italian Savory Eggplant Tart?
It is similar to a “galette” which is a round pastry crust, topped with a savory or sweet filling with the edges roughly folded in to create a gorgeous, rustic-looking bake.
Only this one is baked in a rectangular baking dish, and it’s filled with delicious ingredients – plus it is AMAZING!
Since I haven’t made a savory tart in a while, I wanted to make this one using my eggplant.
The closest thing I’ve made to this eggplant savory tart was our Mushroom and Sundried Tomato Quiche, and Asparagus Gruyere Swiss Tart. These are also great recipes, be sure to check them out!
For this recipe…
A simple way to make this Italian savory eggplant tart is to roll out the pastry, place it into a rectangular baking dish, layer the fillings, and fold it around the edges before popping it in the oven.
I found this recipe on Gallo Zafferano and realized I had all the ingredients.
Eggplants, sundried tomatoes, both kinds of cheese, and of course, a package of puff pastry sheets in my freezer.
Italians have a surprising way of making delicious dishes using the simplest ingredients on hand. I knew this was going to be an easy recipe, and I was right! 🙂
Everyone who tried this eggplant tart absolutely loved it- hands down!
Best part? …only 135 calories per serving! 🙂
How to Make this Italian Savory Eggplant Tart?
With this recipe, you can make your own pastry dough, or use any store-bought pastry sheet (as I did here). Either one will work very well.
What you’ll need for Savory Eggplant Tart…
1 frozen puff pastry sheet (230g) – thawed
1 eggplant (400g), or two small ones
grated parmesan cheese (100g)
sliced mozzarella cheese (340g)
sundried tomatoes (100g) – in olive oil
*fresh basil leaves (50g)
extra virgin olive oil
salt and black pepper
8 x 12 baking dish
*Quick, IMPORTANT NOTE!
I’ve made this eggplant tart twice. The second time, I forgot to show the “fresh basil” in my photos and in the steps (and I apologize). So don’t leave it out!
Fresh basil will make a huge difference with the flavor.
*Full Recipe Card Below!
Directions to Make Savory Eggplant Tart:
1. First, brush with olive oil on the bottom and sides of your 8 x 12 baking dish. Set aside.
2. Using a vegetable mandolin slicer to thinly slice the eggplant, about 1/4 -inch thick. Or you can use a knife as well.
3. Then, if you need to, chop up the sundried tomatoes into smaller pieces. Set them aside.
Prepare the Pastry Crust and Layers For Eggplant Tart:
1. PREHEAT oven to 350 degrees F (180C).
2. Next, on a floured surface, using a rolling pin to roll the puff pastry sheet to expand it, at least 2 inches in length and in width.
3. Transfer to your prepared baking dish. Stretch the pastry sheet if you need to, in order to fit the baking dish. Take a fork, and prick the bottom and sides of the pastry sheet.
4. First Layer: Lay the first layer of eggplant slices, on the bottom of the pastry, overlapping slightly. Sprinkle with a little salt and black pepper. Scatter with 1/4 cup chopped sundried tomatoes, then with 1/4 cup of grated parmesan cheese and about 5 fresh basil leaves, sliced.
5. Then layer the slices of mozzarella on top. Here is where you can use shredded mozzarella if you cannot find slices.
6. Repeat with the Second Layer: Place the second layer of eggplant slices on top. Scatter with chopped sundried tomatoes along with any remaining oil from the dried tomatoes, grated parmesan cheese, and fresh basil leaves. Finally, cover with a layer of sliced mozzarella on top.
7. Roughly, fold over the ends of the pastry dough around the baking dish.
8. BAKE for 38 to 40 minutes, or until the crust is golden around the edges. Remove from oven and allow it to sit for a few minutes before cutting. Cut into 6, 8, or 9 equal squares and serve. Serve warm or at room temperature.
How To Find Good Eggplants?
When buying eggplants at your local farmer’s market or supermarket, you should always consider these 3 things:
Be sure their skins are shiny and have no visible bruises or indents.
The “weight” of eggplant should be on the lighter side when you pick it up. Pick up each one at a time, and find the ones that feel lighter in weight. The lighter it is – the better the eggplant.
If eggplant seems to be too heavy and dense in weight, it means it is loaded with seeds – and that you’ll want to avoid. Those seeds are bitter and will ruin the flavor of any dish.
Do We Need To Peel the Skins of the Eggplant?
For this recipe, it is not necessary to peel off the skin. Just cut off their tops and give them a good rinse.
If you prefer to peel off the skin, you may do so. It is your preference.
Storing and Freezing…
Best stored in a sealed container and kept chilled. It will stay fresh for up to 3 days.
To Reheat: You can microwave each piece, or pop it into a toaster oven to reheat for a few minutes.
To Freeze: Store in a sealed container and freeze. Best to freeze for up to 2 weeks. Then allow the tart to thaw on the counter, and reheat in the oven at 350 degrees for about 5 minutes.
… Thanks for PINNING!!
More Delicious Recipes for Extra Eggplants! …try these:
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 1 puff pastry sheet (230g)
- 1 eggplant (400g) - thinly sliced (about 1/4-inch thin)
- 1/2 cup (100g) grated Parmesan cheese
- 1/2 cup (100g) sundried tomatoes in oil
- 1/4 cup (50g) fresh basil leaves - sliced
- 1 (12-ounce) package (340g) of sliced mozzarella cheese - about 12 thin slices
- 1/2 Tbsp. extra virgin olive oil
- salt and black pepper
- PREHEAT oven to 350 degrees F (180C). Prepare an 8 x 12-inch baking dish, and brush olive oil on the bottom and up the sides. Then set it aside.
- Using a vegetable mandolin to thinly slice the eggplant, about 1/4 -inch thick. Or you can use a knife as well.
- Then, chop up the sundried tomatoes into smaller pieces. Slice fresh basil leaves. Set them aside.
PREPARE the Pastry:
- On a floured surface, use a rolling pin to roll the puff pastry sheet to expand it, at least 2 inches in length and in width.
- Transfer to your prepared baking dish. Stretch the pastry sheet if you need to, in order to fit the baking dish. Take a fork and randomly, prick the bottom and sides of the pastry sheet.
LAYER THE FILLING:
- First Layer: Lay the first layer of eggplant slices, on the bottom of the pastry, overlapping slightly. Sprinkle with a little salt and black pepper. Scatter with 1/4 cup chopped sundried tomatoes, then with 1/4 cup of grated parmesan cheese and freshly chopped basil leaves.
- Then layer on top, with slices of mozzarella. Here is where you can use shredded mozzarella if you cannot find pre-sliced mozzarella.
- Second Layer: Repeat with the second layer of eggplant slices on top. Scatter with chopped dried tomatoes along with any remaining oil, and grated parmesan cheese, and fresh basil leaves. Finally, cover with a layer of sliced mozzarella on top.
- Roughly, fold over the ends of the pastry dough around the baking dish.
- BAKE (on the center rack of oven), for 38 to 40 minutes, or until the crust is golden around the edges.
- Remove from oven and allow it to sit for a few minutes before cutting. Cut into 6, or 9 equal squares and serve.
- Serves 6 to 9
Serving Size:1 serving
Amount Per Serving: Calories: 135Total Fat: 7.7gCarbohydrates: 6.1gFiber: 2.2gSugar: 2.7gProtein: 11.7g
|Serving size: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 7.7g||10%|
|Saturated Fat 4.2g||21%|
|Total Carbohydrate 6.1g||2%|
|Dietary Fiber 2.2g||8%|
|Total Sugars 2.7g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition facts.|