The savory eggplant tart is one of those recipes that smells like home, summer, and outdoor lunches.
Imagine a golden and flaky crust enclosing a soft and flavorful filling, where the eggplants blend with juicy cherry tomatoes, fresh basil leaves, and a generous touch of oregano. An explosion of Mediterranean taste, simple yet irresistible.
This rustic tart is perfect as a main dish for a quick dinner or a light lunch, but it also makes a great impression when served in slices as an appetizer during a get-together with friends.
You can use a ready-made pie crust to save time, or, if you feel like kneading, prepare it by hand with my homemade pie crust recipe.
Try these other delicious rustic preparations:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 514.50 (Kcal)
- Carbohydrates 44.39 (g) of which sugars 8.81 (g)
- Proteins 6.09 (g)
- Fat 35.75 (g) of which saturated 3.41 (g)of which unsaturated 0.17 (g)
- Fibers 7.99 (g)
- Sodium 1,588.25 (mg)
Indicative values for a portion of 218 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Savory Eggplant Tart
- 1 roll pie crust
- 2 eggplants
- 250 g cherry tomatoes
- 1 bunch basil
- 1 tbsp oregano
- to taste salt
- to taste extra virgin olive oil
Preparation of the Savory Eggplant Tart
Wash, dry, and trim the eggplants. Then, cut them into cubes.
In a skillet, heat the EVO oil (pour enough oil to cover the bottom of the pan). Then, add the eggplant pieces and cook until they are golden.
Drain them on a tray lined with paper towels. Salt.In the same skillet, sauté a clove of garlic and add the cherry tomatoes (I used canned ones in sauce). Salt and add the chopped fresh basil. Cook over moderate heat for 7-8 minutes.
Now add the oregano and let it infuse for another 5 minutes.
Finally, add the eggplants and mix well. Remove from heat and let cool.Take the pie crust out of the fridge and line a 9-inch round baking dish with it.
Use the prongs of a fork to prick the surface of the pastry and distribute the eggplants on top. Now, fold the edges of the pastry and brush them with a little oil.
Bake the savory eggplant tart in a preheated oven at 392°F for 30 minutes.
You can serve the savory tart either hot or warm.
Storing the Rustic Eggplant Tart
The savory eggplant tart can be stored in the fridge for 2-3 days, covered with aluminum foil or in an airtight container.
Related Recipes
Collection of Savory Tarts: Easy and Tasty Rustic Recipes
FAQ
Can it be made in advance?
You can make it the day before and store it in the fridge. Just warm it slightly in the oven before serving, or enjoy it at room temperature.
Can I add cheese?
Yes. A few cubes of smoked provola, scamorza, or well-drained mozzarella will make the filling even more stringy and flavorful.
What base can I substitute for the pie crust?
You can also use puff pastry for an even crunchier version, or a whole wheat or gluten-free base if you have specific needs.
Is it suitable for a buffet?
Absolutely! Just cut it into squares or wedges and serve it on a nice tray. It’s convenient to eat even while standing, without the need for cutlery.
