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    Home » Recipes » Pie, pizza, tart, and quiche

    Eggplant Tomato Mozzarella Tart

    May 31, 2018 By Francoise 1 Comment

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    This post is also available in: Français

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    This simple Eggplant Tomato Mozzarella Tart to the Mediterranean scents and a taste of summer is fast and easy to make.

    Eggplant, Tomato, Mozzarella Tart

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    Perfect for an appetizer or a light dinner with a green salad and a glass of wine. All that’s missing is the song of the cicadas…


    Eggplant, Tomato, Mozzarella Tart

    Eggplant, Tomato, Mozzarella Tart

    Eggplant Tomato Mozzarella

    Eggplant Tomato Mozzarella Tart

    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Main Course
    Cuisine French
    Servings 4 people

    Ingredients
      

    • 1  pâte brisée (pie crust)
    • 1 eggplant sliced (⅛ inch) and grilled
    • 3 tomatoes sliced (⅛ inch)
    • Parmesan cheese grated 
    • Fresh Mozzarella (1-2 balls) finely sliced well drained
    • Herbes de Provence, Italian seasoning or Oregano
    • Olive Oil
    • Salt, pepper

    Instructions
     

    • Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
    • Preheat oven to 400 F.
    • Brush each eggplant slice with olive oil, and put them in a hot pan until they turn a little brown then flip to the other side (to go faster I use two pans). When they are done put them on a plate with a paper towel and add a little salt, pepper to them.
    • Remove your tart pan from the fridge. Cover the bottom of your tart with parmesan grated to your liking. Sprinkle some herbes de Provence, Italian seasoning or Oregano.
    • Put evenly all over the tart the grilled eggplant. Do not overlap.
    • Cover each slice of eggplant with a fine slice of Mozzarella.
    • Top evenly with the tomato slices.
    • Sprinkle some salt, pepper, and herbes de Provence (Italian seasoning or Oregano). Drizzle olive oil and top with more parmesan if you like (I did not put it).
    • Cook for 20 - 25 minutes until the crust and cheese are lightly golden. 
    • Let it cool for about 10 min. before cutting. 
    • Before serving, you can sprinkle finely chopped basil on the tart.
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Laurent W.

      June 01, 2018 at 10:30 am

      5 stars
      Ah ça j’adore !!!

      Reply

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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    14 shares