French tart makers add sugar to caramelized onions—the secret technique that transforms bitter compounds into pure sweetness.
Fine Tart with Eggplant, Onions, and Burrata
Savor the essence of summer with this delightful tart bursting with vibrant eggplant and sweet caramelized onions, all topped with luscious burrata that melts in your mouth. Perfect for a sunny day, this dish combines flaky pastry with fresh veggies for a light yet satisfying treat. Whip it up and impress your friends at your next backyard gathering!
Prep
20
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- basilic
- 1 aubergine
- 2 gros oignon rouge
- poivre
- 3 cas de coulis de tomates (45 ml)
🫙Pantry Staples(1)
- huile d’olive
🧂Spices & Seasonings(1)
- 1 cac d’origan (5 ml)
📦Other(3)
- 1 burrata
- fleurs de sel
- 1 pâte feuilletée
👨🍳 Instructions
- 1
Step 1: Slice the eggplant and onions.
- 2
Step 2: Roll out the puff pastry and prick it so it doesn't puff up in the oven. Spread the tomato coulis on top.
- 3
Step 3: Preheat the oven to 180°C. Arrange the vegetable slices alternately. Drizzle with olive oil. Sprinkle with fleur de sel, pepper, and oregano. Bake for 20-25 minutes.
- 4
Step 4: Once cooked, place the burrata in the center, drizzle with olive oil, add some freshly ground pepper, and a few basil leaves. Enjoy with a small salad on the side.
💡 Pro Tips
- ✓Salt eggplant slices for 30 minutes before cooking to draw out bitter compounds and excess moisture, preventing a soggy tart base.technique30 minutes
- ✓Prick puff pastry every ½ inch with a fork to create steam vents that prevent uneven puffing while maintaining structural integrity for toppings.technique½ inch intervals
- ✓Pre-bake the pastry base for 8-10 minutes at 180°C before adding toppings to create a moisture barrier and prevent soggy bottom syndrome.timing8-10 minutes at 180°C
- ✓Add burrata only after baking because its high moisture content (60-70%) and delicate proteins break down above 60°C, turning grainy.timing60-70% moisture content
- ✓Slice eggplant to 3-4mm thickness for optimal cooking - thinner burns before interior cooks, thicker stays raw while edges overcook.technique3-4mm thickness
Share this recipe
Prep
20
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
French tart makers add sugar to caramelized onions—the secret technique that transforms bitter compounds into pure sweetness.
Fine Tart with Eggplant, Onions, and Burrata
Savor the essence of summer with this delightful tart bursting with vibrant eggplant and sweet caramelized onions, all topped with luscious burrata that melts in your mouth. Perfect for a sunny day, this dish combines flaky pastry with fresh veggies for a light yet satisfying treat. Whip it up and impress your friends at your next backyard gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- basilic
- 1 aubergine
- 2 gros oignon rouge
- poivre
- 3 cas de coulis de tomates (45 ml)
🫙Pantry Staples(1)
- huile d’olive
🧂Spices & Seasonings(1)
- 1 cac d’origan (5 ml)
📦Other(3)
- 1 burrata
- fleurs de sel
- 1 pâte feuilletée
👨🍳 Instructions
- 1
Step 1: Slice the eggplant and onions.
- 2
Step 2: Roll out the puff pastry and prick it so it doesn't puff up in the oven. Spread the tomato coulis on top.
- 3
Step 3: Preheat the oven to 180°C. Arrange the vegetable slices alternately. Drizzle with olive oil. Sprinkle with fleur de sel, pepper, and oregano. Bake for 20-25 minutes.
- 4
Step 4: Once cooked, place the burrata in the center, drizzle with olive oil, add some freshly ground pepper, and a few basil leaves. Enjoy with a small salad on the side.
💡 Pro Tips
- ✓Salt eggplant slices for 30 minutes before cooking to draw out bitter compounds and excess moisture, preventing a soggy tart base.technique30 minutes
- ✓Prick puff pastry every ½ inch with a fork to create steam vents that prevent uneven puffing while maintaining structural integrity for toppings.technique½ inch intervals
- ✓Pre-bake the pastry base for 8-10 minutes at 180°C before adding toppings to create a moisture barrier and prevent soggy bottom syndrome.timing8-10 minutes at 180°C
- ✓Add burrata only after baking because its high moisture content (60-70%) and delicate proteins break down above 60°C, turning grainy.timing60-70% moisture content
- ✓Slice eggplant to 3-4mm thickness for optimal cooking - thinner burns before interior cooks, thicker stays raw while edges overcook.technique3-4mm thickness