Savory Eggplant Tart with Scamorza and Sun-Dried Tomatoes
If you’re looking for a mouthwatering, savory dish that’s both satisfying and rich in flavor, this Savory Eggplant Tart with Scamorza and Sun-Dried Tomatoes is a perfect choice. Ideal for lunch, dinner, or even as a crowd-pleasing appetizer, this dish combines the subtle, smoky flavor of eggplant with the creamy richness of scamorza cheese, all wrapped in a buttery, flaky puff pastry. The sun-dried tomatoes bring a burst of tangy sweetness, perfectly complementing the savory components.
Ingredients
This recipe is designed to serve 6, making it perfect for a small family meal or a gathering with friends. The ingredients are simple yet packed with flavor.
| Ingredient | Amount |
|---|---|
| Puff Pastry | 230g |
| Eggplant | 400g |
| Scamorza (or Provola) Cheese | 250g |
| Parmigiano Reggiano DOP | 100g |
| Sun-Dried Tomatoes in Oil | 100g |
| Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | To taste |
Nutritional Information (per serving)
This tart is a delicious treat, rich in flavor and nutrients, thanks to the combination of vegetables, cheese, and high-quality olive oil. Here’s an approximate breakdown of the nutritional values per serving:
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 15g |
| Carbohydrates | 28g |
| Fat (Total) | 30g |
| Saturated Fat | 10g |
| Fiber | 4g |
| Sodium | 500mg |
| Cholesterol | 30mg |
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.
Instructions
Making this savory tart requires just a few simple steps and is incredibly rewarding. The dish comes together beautifully with a harmonious balance of textures and flavors. Here’s how to prepare it:
-
Prepare the Eggplant
Start by washing the eggplants thoroughly and cutting off both ends. Then, slice the eggplants into thin rounds, approximately 4mm thick. Using a mandoline slicer will give you even slices, but a sharp knife works well too. Set the slices aside. -
Preheat the Oven
Preheat your oven to 180°C (350°F), ensuring that it’s fully heated before you start baking the tart. -
Prepare the Baking Dish
Take a rectangular baking pan measuring 30×20 cm and lightly grease it with extra virgin olive oil. Use a fork to prick the base of the pan to prevent air bubbles from forming while baking. -
Assemble the Tart
Begin by layering the eggplant slices in the prepared baking dish. Start with the first half of the eggplant slices, slightly overlapping them to avoid any gaps. This will create a beautiful base layer for the tart. Lightly season the eggplant with salt and black pepper. -
Add Sun-Dried Tomatoes
Next, chop the sun-dried tomatoes into small pieces and scatter half of them over the eggplant layer. The sun-dried tomatoes will infuse a burst of tangy flavor that complements the eggplant and cheese perfectly. -
Layer the Cheese
Now, slice the scamorza (or provola) cheese into thin slices and layer half of them over the sun-dried tomatoes. The cheese will melt beautifully and create a rich, creamy layer. Sprinkle some freshly cracked black pepper for added flavor. -
Add the Final Touches
Grate the Parmigiano Reggiano cheese and sprinkle half of it over the cheese layer. This will give the tart a slightly nutty flavor and golden color as it bakes. -
Repeat the Layers
Continue layering the remaining eggplant slices, followed by the rest of the sun-dried tomatoes, scamorza cheese, and Parmigiano Reggiano cheese. Season with salt and pepper as you go, ensuring even coverage of the ingredients. -
Bake the Tart
Place the assembled tart in the preheated oven and bake for about 35-40 minutes, or until the pastry is golden brown and the cheese is melted and bubbling. The eggplant should be tender and slightly caramelized, and the top should have a beautiful golden crust. -
Serve and Enjoy
Once baked, remove the tart from the oven and allow it to cool for a few minutes. Slice it into generous portions and serve while it’s still warm. This savory eggplant tart pairs beautifully with a fresh green salad or as part of a Mediterranean-inspired spread.
Tips for a Perfect Savory Eggplant Tart
- Eggplant Preparation: To reduce any bitterness from the eggplant, you can sprinkle the slices with salt and let them sit for about 30 minutes. This will draw out excess moisture and bitterness. Afterward, pat them dry with a paper towel.
- Cheese Options: If you can’t find scamorza, provola is a great alternative. You can even use mozzarella, but scamorza gives a distinct, slightly smoky flavor that enhances the dish.
- Sun-Dried Tomatoes: For the best flavor, use sun-dried tomatoes packed in oil. These add richness and depth to the tart. If using dry-packed sun-dried tomatoes, be sure to rehydrate them in warm water or olive oil.
- Puff Pastry: If you’re looking for a lighter version, consider using filo pastry instead of puff pastry. However, puff pastry gives a richer, flakier texture that complements the savory filling.
Why You’ll Love This Savory Eggplant Tart
This tart is a delightful combination of textures: flaky pastry, creamy cheese, tender eggplant, and the irresistible burst of flavor from the sun-dried tomatoes. It’s the kind of dish that feels both rustic and refined, making it perfect for any occasion—whether it’s a casual family meal or a special gathering with friends.
Its versatility also allows for endless variations. You could add some fresh basil or oregano for extra fragrance, or even try using ricotta or feta cheese for a tangier flavor profile. No matter how you customize it, this tart will always be a crowd-pleaser.
Enjoy preparing and sharing this delightful Savory Eggplant Tart with Scamorza and Sun-Dried Tomatoes. It’s a dish that’s bound to impress with its beautiful presentation and fantastic flavor.
