A very simple savory tart to make, great both as an appetizer and for a rustic dinner… the puff pastry tart with eggplants and scamorza can be prepared in just a few minutes, with grilled eggplants and tomato sauce, and it’s truly delicious. In this case, I used the classic ready-made puff pastry, but if you prefer, you can prepare a lighter base, like the one I used in the Savory Parmigiana Tart. Try this recipe, it’s ideal for the summer season!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven, Grill
- Seasonality: Summer
- Energy 364.49 (Kcal)
- Carbohydrates 28.03 (g) of which sugars 2.85 (g)
- Proteins 8.49 (g)
- Fat 24.64 (g) of which saturated 2.89 (g)of which unsaturated 16.06 (g)
- Fibers 2.95 (g)
- Sodium 219.05 (mg)
Indicative values for a portion of 100 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
- 1 roll puff pastry
- 10.5 oz eggplants
- 2.8 oz smoked scamorza
- 3 tbsps tomato sauce
- extra virgin olive oil
- salt
- oregano
- basil (to taste)
Tools
- Baking pan 11 inches
- Grill pan or grill
- Bowl
Preparation
Wash the eggplant and cut it into slices not too thin.
Heat a grill pan and grill the slices on both sides, adding a pinch of salt and a drizzle of oil.
When they are tender, transfer them to a plate and let them cool.
Pour the tomato sauce into a bowl, adding a little salt, a drizzle of oil, and a pinch of oregano.
Cut the scamorza into very thin slices.
Unroll the puff pastry and place it in a baking pan with its parchment paper.
Prick the base with a fork and fold the edges.
Spread the tomato on the bottom, leaving half a tablespoon aside (1).
Cover with the grilled eggplants (2) and the remaining tomato sauce.
Place the savory tart in a fan oven at 356-365°F and bake for 15-18 minutes.
Then remove it from the oven and add the scamorza slices on top (3). Put it back in the oven immediately and continue baking for another 10 minutes, until the pastry is golden and dry.
The puff pastry tart with eggplants and scamorza is ready, if you like you can add a few fresh basil leaves… enjoy your meal!
Tips and Notes
You can bake the eggplants in the oven (356°F for 10-15 minutes) instead of grilling them.
If your tomato sauce is a bit runny, let it thicken in a pan over low heat for a few minutes.
You can use either smoked or plain scamorza. If you like, you can add a little grated Parmesan on top.
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