Aubergine, Tomato and Haloumi Tart
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 250 g puff pastry
- milk, to glaze
- 1 tablespoon sun-dried tomato paste
- 375 g aubergines, sliced
- 5 ripe tomatoes, sliced
- 125 g halloumi cheese, thinly sliced
- 2 teaspoons chopped oregano
- 50 g green olives, pitted and halved
- salt and pepper
Directions
- Preheat the oven to 200C/400F/gas mark 6.
- Roll out the pastry to form a 25cm square and place on a prepared baking sheet.
- Score around the edges 2.5cm in with a sharp knife. Brush the edges with a little milk.
- Spread the base with the tomato paste, but not going over the knife score.
- Lay the aubergine slices over, then the tomatoes and cheese. Sprinkle the oregano and olives over. Season to taste.
- Bake for 25 minutes.
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