Mediterranean Veggie Puff Pastry Tart
One of my favorite veggie blogs is Oh My Veggies. It seems like everything Kiersten posts appeals to me and I’m constantly flagging her recipes. It could also be that she takes the most gorgeous food photography, so she could make burnt toast look good, but still.
This recipe for Caramelized Onion and Eggplant Puff Pastry Tart caught my eye many months ago. I dare you to look at the photo and not drool. Our friends recently had us over for dinner and they cooked it for us. It was absolutely unreal – savory, flaky, and gorgeous to look at with loads of Mediterranean flavors. Puff pastry is typically loaded with junk ingredients like trans fats, so I never planned on making this meal myself, but I was recently at Trader Joe’s and saw their refrigerated croissant dough had a pretty basic (though not necessarily nutritious) ingredient list. I picked up a tube to use in this puff pastry tart recipe.
I modified the recipe quite a bit – Kiersten’s is way better – but my take got the job done. It was like enjoying a pizza on a different crust. We loved the pillowy, flaky puff pastry as the base and the sweet caramelized onions paired perfectly with savory olive spread.
1 refrigerated roll of puff pastry or croissants
1 onion, sliced thinly
3-4 tablespoons olive tapenade
1 jar roasted peppers, cut into bite sized pieces
1 eggplant, diced
A handful of soy cheese
Preheat oven to 350. Dice eggplant, and roast about 20-30 minutes until eggplant begins to brown. Meanwhile, sauté onion in a pan until onions brown and caramelize.
Grease a baking sheet with olive oil. Unroll the croissant dough on the baking sheet. You may need to use your fingers to piece the croissant triangles back together to make one whole pastry sheet.
Top the puff pastry with caramelized onions, olive tapenade, roasted peppers (I wound up using only about ½ jar) and about 1 cup of diced eggplant. Sprinkle on cheese. Bake for about 20 minutes until pastry begins to brown.
One afterthought I have is to try baking the puff pastry for a few minutes before topping it with any ingredients. While our edges were golden brown and flaky, the center was a bit more doughy, probably because we loaded it with so many wet ingredients.
Cut into four pieces and serve.