Tomato and Aubergine Tart


Tomato 200 gr
Eggplant 100 gr
Lollo Rosso 10 gr
Lollo Blanco 10 gr
Olive black 10 gr
Akawi Tchike 20 gr
Zaatar 5 gr
Puff pastry 50 gr
Balsamic dressing 5 cl
Oil olive 5 cl

Preparation Method
  • Choose rather long than wide eggplant. Cut slices cm thick.
  • Slice the tomato cm thick.
  • Heat up the olive oil and pan-fry the eggplant until soft. Season.
  • Grate the akawi.
  • Wash the lettuces..
  • Pit the olives and cut in quarters.
  • Chop the zaatar leaves.
Cooking Method
  • Roll up the puff pastry and cut a disc 15 cm wide. Cook in the oven at 220*C until golden.
  • Place into circle the tomato and eggplant slices on the puff pastry.
  • Heat up in the oven.
  • Spread the akawi on top and sprinkle with zaatar.
  • Melt the cheese under the salamander.
Serving Method
  • Mix in a bowl the lettuces. Toss with the balsamic dressing.
  • Place the tart in the serving plate. Place in the middle a bouquet of lettuces. Sprinkle with olives.