Roasted tomato and brinjal tart

A yummy quick weeknight dinner.

 Less than 45 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 packet (500g) cocktail tomatoes
  • 2 brinjals (about 540g), sliced lengthways
  • 2 cloves garlic, chopped
  • 3 Tbsp (45ml) canola oil
  • Salt and milled pepper
  • 1 knob butter
  • 2 onions, sliced
  • 2 Tbsp (30ml) brown sugar
  • 1 roll (400g) puff pastry, defrosted
  • Fresh rocket, for serving

Method

  1. Preheat oven to 180°C.
  2. Place tomatoes, brinjals and garlic on a baking tray.
  3. Drizzle with 2 Tbsp (30ml) oil and season.
  4. Roast for 10-15 minutes and remove from oven.
  5. Heat remaining oil and butter in a pan and fry onions for 5-6 minutes or until golden.
  6. Add sugar and cook onions for 4-6 minutes until caramelised.
  7. Roll pastry out onto a floured surface into a 5mm-thick rectangle.
  8. Score a 2cm border along edges of pastry.
  9. Top pastry with tomatoes, brinjals and onion and bake for 15-20 minutes or until golden and cooked.
  10. Serve scattered with fresh rocket.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Tex-Mex mince on toast

Fragrant Mexican-inspired beef mince, jalapenos and crispy toast – a fast, spicy and delicious weekend meal.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.