Roasted tomato and brinjal tart

A yummy quick weeknight dinner.

 Less than 45 minutes

Serves 4

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  • 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


  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.


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