I have more tomatoes then I know what to do with and I was craving something comforting this week. I also felt like being artistic, so I came up with this easy recipe for a summer tart. You can really get creative when arranging the tomato and eggplant slices. This recipe is also perfect for lunch or dinner and great for entertaining. I threw in some sprigs of fresh herbs that I have growing in my garden. Feel free to substitute fresh basil for a lighter, more delicate flavor. You could also substitute summer squashes for the eggplant, just cut back on the roasting time.
Fairytale Roasted Eggplant, Tomato and Feta Garden Tart
1 Pillsburg refrigerated pie crust
1 large eggplant, cut into 1/4 inch slices
3 large beefsteak tomatoes, cut into 1/4 inch slices
3/4 cup of crumbled feta cheese
Extra virgin olive oil
1 egg white
3 sprigs fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
Lay the slices of eggplant on a foil-lined baking sheet. Sprinkle with salt and pepper and brush the slices with the extra virgin olive oil. Bake for 20 minutes in a 400 degree oven. While baking, fit the Pillsbury pie crust to a tart dish and refrigerate.
When eggplant is ready, take out of oven and let cool slightly. Brush the pie crust with the egg white. Arrange the roasted eggplant slices and tomato slices in circular layers.
Sprinkle chopped fresh herbs over the tomato and eggplant. Sprinkle the crumbled feta cheese on top. Bake for 30-40 minutes for a crispy shell.
Let cool completely before removing the tart by inverting it onto a plate.