The eggplant savory tart “pizzaiola with puff pastry” is a very tasty rustic tart made with puff pastry, oven-grilled eggplant, tomato and melty cheese — essentially a quick and tasty puff pastry pizza that will win everyone over. This quick rustic tart is an easy, economical and delicious idea to serve on any occasion; it’s the perfect choice to bring to the table for an indulgent appetizer (slice into small portions), or as a main dish suitable for the whole family. The puff pastry pizza with eggplant is a simple and quick rustic pizza recipe to prepare without rising time — tasty and perfect for any occasion. The savory puff pastry pizza always disappears fast. I baked the eggplants in the oven, but you can also grill or fry them.
The puff pastry pizza with eggplant, tomato and cheese is made with simple ingredients that you often already have in the fridge, but you can also customize it to your taste by substituting the eggplant with zucchini, peppers, potatoes, mushrooms or whatever you prefer.
Perfect enjoyed hot and gooey or warm, the puff pastry pizza with eggplant always goes quickly and delights everyone. Want to try it? Let’s go to the kitchen — our savory puff pastry tart with eggplant is waiting — but before you run to the stove I suggest you take a look at my collection of summer recipes with eggplant and delicious 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).

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Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make the Quick Savory Eggplant Tart

1 eggplant (large)
1 roll puff pastry (round or rectangular — either is fine)
to taste extra virgin olive oil
to taste salt
150 about 2/3 cup (150 g) tomato purée (cooked and seasoned with salt)
200 about 7 oz (200 g) cheese (sliced)
150 about 5.3 oz (150 g) cooked ham

Tools

Baking tray
Oven

Steps to make the savory eggplant tart

Rinse the eggplant, peel it and slice it into pieces just under 1 cm thick (about 3/8 in). Place them on a baking tray lined with parchment paper, drizzle with a good amount of olive oil, sprinkle with salt and roast at 392°F for 20 minutes, turning halfway through. Remove from the oven and let them cool completely.
Unroll the puff pastry and arrange the eggplant slices on top, leaving the edges free for about 1–1½ in. Spread the cooked, seasoned tomato purée over the eggplant.
Top with the ham and cheese — I used sliced Gouda I had in the fridge, but you can use whatever you prefer, except mozzarella because it releases too much liquid. Add a little more tomato if desired and fold the edges inward. If you like, brush the edges with a beaten egg and sprinkle with sesame seeds. Bake in a convection oven at 392°F for 20 minutes or 25 minutes in a conventional oven, or until golden-brown.
Remove from the oven, let cool for a few minutes and serve. The puff pastry tart is best eaten hot or warm. Leftovers should be refrigerated, covered with plastic wrap, and consumed within 24 hours.