Cherry Tomato & Aubergine Tart Recipe

This mouthwatering savoury tart recipe is made with cherry tomatoes marinated in lots of herbs and Mizkan Rice Vinegar, giving it pops of tang and rich layers of umami. Combined with the roast aubergine and mozzarella, all atop flakey pastry, it makes for an idyllic lunch or light dinner.

Made using Rice Vinegar
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  • c.250g cherry tomatoes, halved
  • 2 aubergines, sliced
  • 3 tbsp Mizkan Rice Vinegar
  • 2 balls of mozzarella
  • Parmesan, grated, enough to cover the tart
  • 1 sheet of premade puff pastry
  • Fresh soft green herbs, to garnish
  • Extra virgin olive oil, to garnish
  • 1 tbsp salt
  • 1 tsp sugar
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary pines, chopped finely (optional)
  • 1 clove of garlic, crushed
  • Salt and pepper, to season
  1. Add sprinkle the tablespoon of salt over the aubergine and mix, leave in a colander for the juices to drain.
  2. Add the tomatoes to a bowl with the vinegar and sugar, season with salt to taste. Add the garlic, rosemary, and thyme. Mix and leave to marinate for at least 20 minutes.
  3. Pre-heat oven to 180C.
  4. Roll out the pastry and place on a lined baking tray. Arrange the aubergine, tomatoes, and mozzarella on the pastry in a layer, leaving at least 1cm of pastry clear around the edge.
  5. Cover the toppings with parmesan and bake the tart for around 40 minutes or until the pastry is golden and crisp, and the cheese has melted. Allow to sit for at least 10 minutes.
  6. Garnish the tart with soft green herbs and olive oil. Serve with a green salad. Enjoy!

Ingredients

  • c.250g cherry tomatoes, halved
  • 2 aubergines, sliced
  • 3 tbsp Mizkan Rice Vinegar
  • 2 balls of mozzarella
  • Parmesan, grated, enough to cover the tart
  • 1 sheet of premade puff pastry
  • Fresh soft green herbs, to garnish
  • Extra virgin olive oil, to garnish
  • 1 tbsp salt
  • 1 tsp sugar
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary pines, chopped finely (optional)
  • 1 clove of garlic, crushed
  • Salt and pepper, to season
Made using Rice Vinegar
Shop on Ocado

Method

  1. Add sprinkle the tablespoon of salt over the aubergine and mix, leave in a colander for the juices to drain.
  2. Add the tomatoes to a bowl with the vinegar and sugar, season with salt to taste. Add the garlic, rosemary, and thyme. Mix and leave to marinate for at least 20 minutes.
  3. Pre-heat oven to 180C.
  4. Roll out the pastry and place on a lined baking tray. Arrange the aubergine, tomatoes, and mozzarella on the pastry in a layer, leaving at least 1cm of pastry clear around the edge.
  5. Cover the toppings with parmesan and bake the tart for around 40 minutes or until the pastry is golden and crisp, and the cheese has melted. Allow to sit for at least 10 minutes.
  6. Garnish the tart with soft green herbs and olive oil. Serve with a green salad. Enjoy!