Eggplant, Tomato And Zucchini Tart - cooking recipe

Ingredients

1 lb baby eggplant, trimmed, halved
2 None zucchini, sliced lengthways
2 tbsp olive oil
2 sheets frozen puff pastry, thawed
4 oz goat cheese, softened
2 None tomatoes
2 cloves garlic, thinly sliced
1 None egg, lightly beaten for brushing
None None Olive oil and balsamic vinegar, to drizzle
None None Baby arugula or basil leaves, salad, to serve

Preparation

Preheat the oven to 350\u00b0F.
Line two sheets with parchment. In a bowl, combine eggplant and zucchini with olive oil; season to taste.
Heat an outdoor grill or grill pan to high. Grill eggplant and zucchini in batches, 1-2 mins each side, until tender.
Place puff pastry on prepared baking sheets. Spread goat cheese on both sheets, leaving a 1-inch border around each. Slice tomatoes and layer over pastry.
Top with eggplant, zucchini, and garlic, making sure borders are left clear; season to taste. Brush edges with egg. Bake 15-20 mins, until pastry has risen and is golden.
Cut each pastry into slices; drizzle with a little oil and balsamic. Top with arugula or basil. Accompany with salad.