This simple yet elegant tart is wonderfully easy to make and freezes beautifully, making it a great go-to recipe for busy weeknights or when you want to get ahead. Using ready-rolled pastry means there’s no need to fuss with dough from scratch, cutting down your prep time and ensuring consistent, flaky results every time. It’s the perfect solution when you need to whip up something impressive in a hurry—whether you’re hosting guests or just looking to elevate a regular mealtime.
The entire tart takes less than 30 minutes to prepare and just 10 to 30 minutes to cook, depending on your oven and choice of filling, making it ideal for those looking for a quick yet satisfying dish. This recipe serves between 4 to 6 people, making it perfectly suited for a relaxed family dinner. Pair it with a fresh side salad or some steamed vegetables for a well-rounded, comforting meal that everyone at the table will enjoy.
Aubergine and feta tart- ingredient list!
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This simple yet carefully chosen list of ingredients comes together to create a dish that bursts with mouth-watering, melt-in-the-mouth flavour. Each ingredient is easy to find, budget-friendly, and fuss-free to use, making this recipe both accessible and affordable without compromising on taste. Despite the minimal ingredients, the combination delivers a depth of flavour that feels indulgent and satisfying—proof that you don’t need a long shopping list to create something truly delicious.
Ingredient list;
2 aubergines (approx. 300g/10½ oz), trimmed at the ends and thinly sliced lengthwise
100ml (3½ fl oz) olive oil, plus a little extra for drizzling
320g sheet of ready-rolled puff pastry
1 small free-range egg, beaten lightly
4 tablespoons sun-dried tomato purée or paste
2 garlic cloves, finely chopped
1 teaspoon dried basil
100g (3½ oz) feta cheese
Salt and freshly ground black pepper, to taste
A handful of fresh basil leaves, torn, for garnish
Ingredient list for the salad;
5 garlic cloves
150ml (5 fl oz) olive oil
50ml (2 fl oz) balsamic vinegar
1 tablespoon full-fat mayonnaise
4 generous handfuls of rocket or mixed salad leaves
1 small red onion, finely sliced
50g (1¾ oz) pine nuts, lightly toasted
Aubergine and feta tart- step by step instruction method!
Step 1
Preheat the oven to 220C/200C Fan/Gas 7. Set a griddle pan over medium–high heat and allow it to get nice and hot before cooking. Meanwhile, brush the aubergine slices generously with olive oil on both sides, ensuring they’re well coated to help them soften and achieve a rich, golden colour. Lightly season each slice with salt and pepper to enhance their natural flavour.
Step 2
Once the griddle is hot, carefully place a few aubergine slices onto the pan, making sure they lie flat in a single layer. Cook for several minutes until the undersides are tender and have developed distinct charred grill marks. Turn each slice over halfway through to cook the other side evenly. The aubergine should be soft all the way through and slightly smoky from the char.
Step 3
Depending on the size of your griddle, you may need to cook the slices in batches. As each batch is ready, set them aside on a plate to cool slightly while you continue with the rest.
Step 4
Unroll the sheet of ready-rolled puff pastry and carefully lay it onto a large non-stick baking tray or a tray lined with baking parchment. Using a small, sharp knife, gently score a border about 1cm (½ inch) in from the edge all the way around the pastry—being careful not to cut all the way through. This will help create a raised, golden crust as it bakes. Prick the area inside the border all over with a fork to prevent it from puffing up during baking, allowing the centre to remain flat. Lightly brush the outer border with the beaten egg to give it a glossy, golden finish once baked. Set aside while you prepare the filling.
Step 5
In a small bowl, combine the sun-dried tomato paste, chopped garlic, and dried basil, mixing well until you have a smooth, fragrant spread. Using the back of a spoon or a spatula, evenly spread the mixture over the centre of the prepared pastry, keeping within the scored border to allow the edges to rise properly during baking.
Step 6
Once the base is covered, arrange the grilled aubergine slices on top in a single, slightly overlapping layer. Then, crumble the feta cheese over the aubergines, distributing it evenly to ensure each bite gets a bit of its creamy, salty flavour.
Step 7
Transfer the tart to the middle shelf of the oven and bake for 25–30 minutes, or until the pastry edges are golden, puffed, and crisp, and the base is fully cooked through. Once baked, remove from the oven and let the tart rest for about 10 minutes before slicing. This short cooling time allows the flavours to settle and makes it easier to serve.
Step 8
Meanwhile, prepare the salad. Gently place the garlic cloves around the edge of a small gas hob burner and turn the flame to its lowest setting. Allow the garlic to char slightly, letting the skins blacken and blister. Once the cloves have taken on a smoky, burnt exterior, turn off the heat and let them cool for a few minutes. When cool enough to handle, peel off any burnt skin, then finely chop the softened garlic and crush it into a paste using the flat side of a knife blade.
Step 9
Add the crushed garlic, olive oil, balsamic vinegar, mayonnaise, and a pinch of salt to a jar with a secure lid. Seal the jar tightly, then shake vigorously for about 30 seconds until the mixture is smooth, creamy, and well combined.
Step 10
Add the salad leaves, sliced red onion, and toasted pine nuts to a large mixing bowl. Drizzle the freshly made dressing over the top and gently toss everything together until evenly coated. If you have any leftover dressing, it can be stored in the fridge for later use.
To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the fresh basil and finish with a drizzle of olive oil.
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