Vegetable And Feta Free-Form Tarts - cooking recipe

Ingredients

1 small eggplant, coarsely chopped
None None Kosher salt
1 tbsp olive oil
1 medium onion, thinly sliced
2 medium zucchini, thinly sliced
4 None refrigerated pie crusts
1/4 cup store-bought pesto
4 oz feta cheese, crumbled
8 None cherry tomatoes, halved
1 tbsp finely chopped fresh basil
1 None egg, lightly beaten

Preparation

Place eggplant in sieve or colander; sprinkle all over with salt. Let sieve stand over sink or large bowl for 15 mins. Rinse eggplant well under cold running water. Drain; pat dry with paper towel.
Preheat the oven to 350\u00b0F.
Heat oil in large nonstick skillet on medium heat. Spray with no stick cooking spray. Cook onion, stirring, until softened. Add eggplant and zucchini; cook, stirring, until vegetables are softened.
Using a plate as a guide, cut an 8-inch round from each pie crust. Place rounds on baking pans. Spread equal amounts of pesto in center of each round, leaving a 1 1/2-inch border around outside edge.
Divide vegetables among rounds over pesto. Top each with equal amounts of cheese, tomato and basil. Using hands, fold the 1 1/2-inch edge on each round over filling. Brush around pastry edge with egg.
Bake for 40 mins or until pastry is lightly browned.