- 1 package (2 sheets) frozen puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced onions (2 large onions of your choice)
- 1 large Japanese eggplant, sliced into 1/4-inch rounds
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine (optional, but why not?)
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan
- 4 ounces crumbled goat cheese
- 1 large tomato, cut into four 1/4-inch-thick slices
- 3 tablespoons julienned fresh basil leaves
Step 1: Prepare the Puff Pastry
Unfold a sheet of puff pastry on a lightly floured surface and roll it out gently into an 11 x 11-inch square. Using a 6-inch saucer or bowl as a guide, cut out two circles. Repeat with the second sheet to make four circles total. Place the pastry circles on parchment-lined baking trays and refrigerate until needed.
Step 2: Caramelise the Onions
Preheat the oven to 220°C (425°F). Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onions and garlic, cooking for 15 to 20 minutes, stirring frequently, until the onions are soft and most of the moisture has evaporated.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the white wine (if using), and thyme. Continue cooking for another 10 minutes until the onions are golden and lightly caramelised. Remove from the heat and set aside.
Step 3: Sauté the Eggplant
In the same skillet, heat a little more olive oil over medium heat. Sauté the eggplant slices in batches, seasoning with salt and pepper, until they’re tender and slightly golden. Set aside.
Step 4: Assemble the Tarts
Using a sharp paring knife, score a 1/4-inch-wide border around each puff pastry circle. Prick the inside of the border with a fork to prevent it from puffing up. Sprinkle a tablespoon of grated Parmesan inside each border.
Layer 1/4 of the caramelised onions on each pastry, staying within the scored edges. Add a slice or two of sautéed eggplant, then crumble 1 ounce of goat cheese over the top. Place a slice of tomato in the centre of each tart, brush lightly with olive oil, and sprinkle with salt, pepper, and julienned basil. Finally, scatter a few shards of Parmesan over each tart.
Step 5: Bake and Serve
Bake the tarts for 20 to 25 minutes, or until the pastry is golden brown and crisp. If the bottom baking tray needs extra time, move it to the top rack for a few more minutes. Serve the tarts hot or warm.
These tarts are everything I love about cooking—simple ingredients elevated to something truly special. The combination of buttery puff pastry, sweet caramelised onions, creamy goat cheese, and the earthy flavours of eggplant and tomato is perfect.
And while Ina loves her raisins, I draw the line there. No raisins here, just bold, complementary flavours that make these tarts a standout. Serve them with a crisp green salad, a glass of chilled white wine, and a table full of good friends. As Ina would say, “How bad can that be?”
Pro Tip:
If you want to make these ahead, you can assemble the tarts and refrigerate them for a few hours before baking. They’re perfect for entertaining—easy to prepare but guaranteed to impress!
