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Eggplant and Tomato Tart Recipe

Eggplant and Tomato Tart Recipe

Learn how to make this homemade Mediterranean-inspired Eggplant and Tomato Tart with buttery shortcrust pastry. The best easy baking recipe for showcasing summer vegetables, featuring perfectly roasted eggplant, sweet tomatoes, and creamy goat cheese for a foolproof savory tart.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
Overhead shot of a rustic Eggplant and Tomato Tart on a distressed wooden board, golden-brown pastry cradling concentric circles of glossy roasted eggplant slices and vibrant red tomatoes. Soft natural light highlights the caramelized edges of vegetables, specks of herbs, and crumbles of white goat cheese scattered across the top. A few basil leaves and scattered pine nuts create visual interest, while a drizzle of olive oil catches the light, giving the tart a glistening finish. In the background, a small bowl of sea salt and a carafe of red wine suggest a casual Mediterranean dining setting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1 large eggplant (approximately 400g)</li><li class="ingredients-single-item">400g ripe tomatoes (mix of cherry and regular tomatoes)</li><li class="ingredients-single-item">2 cloves garlic, finely minced</li><li class="ingredients-single-item">100g soft goat cheese (chèvre)</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp fresh basil, torn</li><li class="ingredients-single-item">3 tbsp extra virgin olive oil, plus extra for drizzling</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">2 tbsp pine nuts (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm tart tin with removable bottom</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Mandoline slicer (optional but recommended)</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub between your fingertips until the mixture resembles coarse breadcrumbs. Cold butter is essential here as it creates steam pockets during baking, resulting in flaky pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 3 tablespoons of ice water, mixing with a fork until the dough starts coming together. Add the additional tablespoon of water only if needed. The dough should be just moist enough to hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your vegetables. Preheat oven to 200°C. Slice the eggplant into 5mm thick rounds. Arrange on a baking sheet, brush with olive oil, and sprinkle with salt. Roast for 15-20 minutes until softened but not mushy. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slice the tomatoes into 5mm thick slices. Place them on paper towels and sprinkle lightly with salt to draw out excess moisture. This prevents your tart from becoming soggy during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the dough from the refrigerator and roll it out on a lightly floured surface to a circle about 3-4mm thick and large enough to line your tart tin with a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the dough to the tart tin, pressing it gently into the corners. Trim any excess dough, leaving about 1cm overhang which you can fold back to reinforce the edges. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Line the pastry with baking paper and fill with baking beans or rice. Blind bake in the preheated oven for 15 minutes, then remove the paper and weights and bake for another 5 minutes until the base looks dry but is not yet browned. This pre-baking ensures your pastry base doesn't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 180°C. In a small bowl, mix the minced garlic with 2 tablespoons of olive oil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tart base with the garlic oil mixture. Arrange the roasted eggplant slices in a slightly overlapping pattern, followed by tomato slices, creating a visually appealing pattern. Sprinkle with half the thyme leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Drizzle with remaining olive oil and balsamic vinegar. Season with freshly ground black pepper (the vegetables are already salted, so be careful not to over-salt).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 25-30 minutes until the pastry is golden brown and the tomatoes are caramelized around the edges. The slow baking allows flavors to meld beautifully while maintaining the structural integrity of your vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and immediately crumble the goat cheese over the hot tart. The residual heat will slightly soften the cheese without completely melting it, creating pockets of creamy tanginess.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Scatter with pine nuts (if using), remaining thyme and fresh basil leaves. Allow the tart to cool for 10-15 minutes before removing from the tin. The cooling time allows the tart to set, making it easier to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve warm or at room temperature for the best flavor. This tart pairs beautifully with a simple green salad dressed with lemon vinaigrette. If serving as a main dish, a chilled glass of rosé or light red wine makes a wonderful accompaniment.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Eggplant and Tomato Tart?

This Mediterranean tart features a buttery shortcrust pastry filled with roasted eggplant, ripe tomatoes, and goat cheese. Additional ingredients include garlic, fresh herbs (thyme and basil), olive oil, balsamic vinegar, and optional pine nuts for added texture and flavour.

How to cook Eggplant and Tomato Tart at home?

Learn how to cook Eggplant and Tomato Tart by first making a buttery shortcrust pastry, then blind baking it until firm. Roast eggplant slices until tender, layer with tomatoes in the pastry case, and bake until golden. Finish with crumbled goat cheese, fresh herbs, and a drizzle of olive oil for a Mediterranean-inspired dish that's perfect for summer entertaining.

Can I make this savoury tart ahead of time for a dinner party?

Yes, this Mediterranean tart works brilliantly as a make-ahead dish. You can prepare the pastry and roast the vegetables a day in advance, then assemble and bake before your guests arrive. It's delicious served warm or at room temperature, making it ideal for entertaining.

What's the secret to preventing a soggy bottom in a vegetable tart?

The key techniques are blind baking the pastry case first, salting the tomatoes to draw out moisture, and pre-roasting the eggplant. These steps ensure excess water evaporates before the vegetables go into your tart, resulting in a perfectly crisp, golden base that holds up to the juicy filling.

Which wine pairs best with a Mediterranean eggplant and goat cheese tart?

A crisp rosé from Provence complements the sweet tomatoes and tangy goat cheese beautifully. For red wine lovers, try a light Pinot Noir or Sangiovese. If you prefer white, a Sauvignon Blanc or unoaked Chardonnay offers refreshing acidity that balances the rich, savoury flavours of this Mediterranean tart.

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Roast for 15-20 minutes until softened but not mushy. Set aside to cool." }, { "@type": "HowToStep", "name": "Prepare tomatoes", "text": "Slice the tomatoes into 5mm thick slices. Place them on paper towels and sprinkle lightly with salt to draw out excess moisture. This prevents your tart from becoming soggy during baking." }, { "@type": "HowToStep", "name": "Roll dough", "text": "Remove the dough from the refrigerator and roll it out on a lightly floured surface to a circle about 3-4mm thick and large enough to line your tart tin with a slight overhang." }, { "@type": "HowToStep", "name": "Line tart tin", "text": "Carefully transfer the dough to the tart tin, pressing it gently into the corners. Trim any excess dough, leaving about 1cm overhang which you can fold back to reinforce the edges. Prick the base all over with a fork." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry with baking paper and fill with baking beans or rice. 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Season with freshly ground black pepper (the vegetables are already salted, so be careful not to over-salt)." }, { "@type": "HowToStep", "name": "Bake tart", "text": "Bake for 25-30 minutes until the pastry is golden brown and the tomatoes are caramelized around the edges. The slow baking allows flavors to meld beautifully while maintaining the structural integrity of your vegetables." }, { "@type": "HowToStep", "name": "Add cheese", "text": "Remove from the oven and immediately crumble the goat cheese over the hot tart. The residual heat will slightly soften the cheese without completely melting it, creating pockets of creamy tanginess." }, { "@type": "HowToStep", "name": "Garnish", "text": "Scatter with pine nuts (if using), remaining thyme and fresh basil leaves. Allow the tart to cool for 10-15 minutes before removing from the tin. The cooling time allows the tart to set, making it easier to slice cleanly." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve warm or at room temperature for the best flavor. This tart pairs beautifully with a simple green salad dressed with lemon vinaigrette. If serving as a main dish, a chilled glass of rosé or light red wine makes a wonderful accompaniment." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Claudia Moretti", "datePublished": "2023-09-20", "reviewBody": "Spectacular flavor combination! The buttery pastry with the sweet roasted tomatoes and eggplant is divine. The goat cheese adds just the right amount of tanginess. I've made this twice already!", "name": "Divine Mediterranean Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-09-25", "reviewBody": "My guests demanded the recipe immediately! The tart looks professional but was surprisingly manageable to make. The tip about salting the tomatoes really helped prevent sogginess. Absolute winner!", "name": "Impressive and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lucas Fernandez", "datePublished": "2023-10-02", "reviewBody": "I made this with garden tomatoes and eggplant—absolutely amazing! The shortcrust pastry is perfect, and the combination of thyme and basil complements the vegetables beautifully. Worth every minute of prep time.", "name": "Garden Fresh Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sasha Petrov", "datePublished": "2023-10-10", "reviewBody": "This tart is better than restaurant quality! The detailed instructions made it easy to follow, and the result was absolutely stunning. The pine nuts add a lovely crunch. My new go-to savory tart recipe!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nina Okafor", "datePublished": "2023-10-15", "reviewBody": "Perfect for summer dinner parties! The tart looks beautiful and tastes even better. I love how the vegetables caramelize during baking. The pastry is truly melt-in-your-mouth delicious. Will definitely make again!", "name": "Summer Entertaining Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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