Savory Roasted Carrot and Eggplant Tart
Prepared puff pastry makes this a simple dish to prepare; organic vegetables make this tart very healthy and a combination of two seasoned cheeses make it protein rich! My Savory Roasted Carrot and Eggplant Tart is filled with roasted organic carrots and eggplant seasoned with savory dill, sage and oregano on top of a creamy bed of seasoned cream cheese and feta. My Savory Roasted Carrot and Eggplant Tart is a simple, delicious and healthy summer supper!
1 sheet prepared puff pastry, thawed
1/2 cup sliced organic red onion
4 organic carrots, peeled and sliced lengthwise
2 organic Asian eggplant, unpeeled and sliced lengthwise
1 tablespoon each chopped fresh organic sage, dill and oregano
1/4 cup extra virgin olive oil
Salt and pepper to taste
5 ounce each room temperature cream cheese and crumbled feta
1/2 teaspoon each dried organic garlic granules, dill leaves and oregano leaves
In a small bowl mix the cheeses and dried herbs together, blend until smooth, set aside
Preheat oven to 400 degrees Fahrenheit
Roll out puff pastry in a rectangle on floured wax paper
Place pastry in a buttered rectangle baking pan, make rolled edges around all sides of pastry
Bake the puff pastry for 10 minutes on top shelf, remove and cool
Meanwhile, spread vegetables on a baking sheet or in a large cast iron skillet
Toss the vegetables with olive oil, salt, pepper and the fresh herbs
roast vegetables for 25 minutes on bottom shelf, remove from oven
Spread the cheese mixture on the cooled pastry within the rolled edges
Arrange roasted vegetables on top of the cheese
sprinkle the top with a bit of olive oil
Bake the assembled tart for another 25 minutes until vegetables are tender and edges are brown, remove from oven, let rest then slice into squares
Serve my Savory Roasted Carrot and Eggplant Tart with a crisp organic romaine salad and dry white wine! Enjoy!
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