Here is a great little recipe which makes 6 tarts, which can be frozen and eaten later so perfect for a quick heat up when you are short on time (like me being stuck in dissertation hell right now…although blogging is great procrastination). They go great as a quick snack alone, or part of a main meal with greens and a baked sweet potato or with a delicious salad (I had mine with homemade Greek salad last night – recipe ).
1 Punnet of Cherry Tomatoes
1/4 Block of Feta
1 Packet of Ready rolled Puff Pastry
2 Tbsp Tomato puree
Balsamic and olive oil
A few cloves of Garlic
Preheat your oven to 180 degrees. Slice your aubergine into round disks and salt them and leave for a few minutes (this will stop them from absorbing too much oil.)
Meanwhile, Slice your tomatoes in half, put them in a roasting dish, cover in olive oil, add a few cloves of garlic and stick in the oven for about 30 minutes.
Rinse your aubergine disks to remove the majority of the salt. Get a griddle pan and heat on high, add a good lug of olive oil and griddle the aubergine on both sides (you’ll probably have to do them in two or three batched depending on your pan size).
Get your puff pastry and cut into 6 equal squares, transfer them onto a tray and bake blind for about 5 minutes (to avoid a soggy pastry).
Mix your tomato puree with a splash of balsamic and a pinch of sugar and spread on the half-baked puff pastry. Cut your aubergine discs in half and place on top, then your roasted tomatoes. Finally crumble some feta over the top. Bake for a further 10 minutes.