Name: Roasted Aubergine & Pesto Tart
Total time: 45 min
Yield: 6
Cuisine: Italian-Inspired
Ingredients: 1 Aubergine; 1 Garlic Clove; 400g Cherry Tomatoes; Bunch of Basil; 500g Block of Puff Pastry; 1 Egg; 200g Low-Moisture Mozzarella; 80g Sun-Dried Tomatoes; 4 Tbsp Fresh Pesto; 50g Parmesan; Olive Oil; Salt; Black Pepper

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Pizza, meet pastry. A match made in heaven, this is perfect for a summery lunch or quick dinner. It's even better the next day.

Roasted Aubergine & Pesto Tart

Slice the aubergine into 1cm thick rounds. Rub with oil and salt and grill over a high heat until caramelised and tender. Set aside.

Take a saucepan and add a good glug of oil. Smash and peel the garlic clove and add to it to the pan. Set over a medium heat and allow the garlic to infuse the oil.

Halve the cherry tomatoes and add them to the pan with the garlic. Season with salt and pepper. Chuck in a handful of basil with the stalks, saving a few leaves for later.

Cook on a medium heat, stirring regularly, for 5-6 mins until saucy, pour into a bowl and let cool.

While the sauce cools, roll out your pastry. You want it about 1cm thick. Score a 3cm border and prick the middle with a fork. Beat your egg with a pinch of salt and brush around the border.

Now bake the pastry for 20 mins until lightly golden. If the centre has puffed, push it back down with the back of a fork.

To build the rest of the tart, spread the base with your cherry tomato sauce and layer on your aubergine. Top with torn mozzarella, sundried tomatoes and a drizzle of oil. Return to the oven for 10 minutes to melt the cheese and finish cooking the pastry.

Once baked, top with fresh pesto, the remaining basil leaves and a grating of parmesan cheese. 

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Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

£5-£8

Italian-Inspired

Roasted Aubergine 
&amp; Pesto
Tart

Roasted Aubergine Pesto Tart

Preheat the oven to 180°C.

Slice the aubergine into 1cm thick rounds. Rub with oil and salt and grill over a high heat until caramelised and tender. Set aside.

Take a saucepan and add a good glug of oil. Smash and peel the garlic clove and add to it to the pan. Set over a medium heat and allow the garlic to infuse the oil.

Halve the cherry tomatoes and add them to the pan with the garlic. Season with salt and pepper. Chuck in a handful of basil with the stalks, saving a few leaves for later.

Cook on a medium heat, stirring regularly, for 5-6 mins until saucy, pour into a bowl and let cool.

While the sauce cools, roll out your pastry. You want it about 1cm thick. Score a 3cm border and prick the middle with a fork. Beat your egg with a pinch of salt and brush around the border.

Now bake the pastry for 20 mins until lightly golden. If the centre has puffed, push it back down with the back of a fork.

To build the rest of the tart, spread the base with your cherry tomato sauce and layer on your aubergine. Top with torn mozzarella, sundried tomatoes and a drizzle of oil. Return to the oven for 10 minutes to melt the cheese and finish cooking the pastry.

Once baked, top with fresh pesto, the remaining basil leaves and a grating of parmesan cheese.

Summer

Aubergine

Garlic

Clove

Cherry Tomatoes

Tomato

Gram

Basil

Puff Pastry

Mozzarella

Cheese

Sun Dried Tomato

Pesto

Tablespoon

Parmesan

Olive Oil

Salt

Black Pepper

Bakes

Tarts

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