Savory Eggplant and Goat Cheese Tart

Preheat the oven to 360°F.

Wash and slice the eggplant into rounds. Heat oil in a skillet and fry the eggplant on both sides until the flesh softens a little (there’s no need to cook through because they will finish cooking in the oven).

Cut the goat cheese into slices.

Beat the eggs.

Roll out the puff pastry and line the bottom of a baking pan greased with oil or butter. Cover the entire surface of the pastry with the eggplant and cheese slices, overlapping, and pour the beaten eggs over the top.

Bake until the egg sets and the pastry turns golden, about 20 minutes.

Cut up and serve. For a special touch, drizzle each slice with honey.

You can set aside a few eggplant and cheese slices and arrange them over the beaten eggs for a striking presentation.

You can skip the greasing step by lining the baking pan with the parchment paper used to wrap the puff pastry inside the package.