Puff pastry with grilled eggplant, tomato and mozzarella, a quick savory made with puff pastry.
Sometimes it takes very little to bring something tasty to the table, and if you also have a roll of puff pastry available, everything becomes even simpler.
So a few days ago I had two slightly old eggplants to use up, a roll of puff pastry and, improvising, I thought of making a small savory tart with grilled eggplant, tomato and mozzarella, a last-minute dinner recipe suitable for the whole family, but also a quick appetizer to serve on any occasion.
The simple and delicious result was a success! Want to try it too?
Here is the recipe for the rustic tart with grilled eggplant, puff pastry, mozzarella and tomato! Before rushing to the stove, however, I suggest you take a look at my collection of summer recipes with eggplant and tasty eggplant recipes. Also, if you want to stay updated on all my other kitchen ideas, you can follow my Facebook page (here) and my Instagram profile (here).
If you liked this recipe, also check out:
–Puff pastry stuffed with leftover risotto, provola and speck;
–Small puff pastries with potatoes, bacon and cheese;
–Puff flatbread with potatoes, ham and melting cheese;
–Easy covered pizza with puff pastry;
–Puff pastry tart with potatoes and spinach.

Difficulty: Very easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

Ingredients to make the puff pastry with grilled eggplant

1 roll puff pastry
2 eggplants (medium)
3/4 cup tomato pulp (or passata)
to taste salt
to taste extra virgin olive oil
to taste basil
7 oz mozzarella (best if pizza mozzarella)
1.5 oz grated cheese (Grana or Parmesan)

Tools

Grill
Oven
Baking tray

How to make the puff pastry with grilled eggplant

Peel the eggplants, slice them into slices just under 1 cm thick (about 3/8 inch) and grill them on a non-stick griddle or cast iron, seasoning them with salt.
Grill them all and give them a drizzle of oil.
Line a suitable baking tray with the puff pastry.
Season the tomato sauce with salt, oil and basil, then spread some of it on the base of the pastry.
Arrange the eggplants on top and garnish with tomato, mozzarella and grated cheese.
Fold the edges of the pastry inward and bake in a fan (convection) oven at 356°F for 20-25 minutes or until the desired golden color.
Remove from the oven, let cool slightly and serve while still warm.
If you liked this recipe, also check out:
–Puff pastry stuffed with leftover risotto, provola and speck;
–Small puff pastries with potatoes, bacon and cheese;
–Puff flatbread with potatoes, ham and melting cheese;
–Easy covered pizza with puff pastry;
–Puff pastry tart with potatoes and spinach.
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