Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
6
- 2 sheet frozen puff pastry, partially thawed
- 3 Lebanese eggplant, trimmed, halved lengthways
- 1/2 cup small beetroot leaves
- 1/2teaspoons finely ground black pepper
- 2tablespoons olive oil
- 1teaspoons sea salt flakes
- 3/4 cup caster sugar
Nutrition per serving
1640kJ / 393Cal
1640 Kilojoules or 393 Calories
19% of daily energy intake*
Protein
6.3grams
Fat
15.5grams
Carbs
56.3grams
Sugars
34.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Heat oil in a 23cm base measurement frying pan over medium heat. Add eggplant and cook on both sides for 4 minutes or until golden. Transfer to a plate and set aside. Wipe the pan clean.
Step 2 of 4
Place sugar and 1/4 cup water into pan and stir over medium heat until sugar dissolves and mixture comes to the boil. Simmer for 12 minutes or until mixture turns a rich caramel colour. Remove pan from heat. Add salt and pepper. Return eggplant slices to pan, cut side down.
Step 3 of 4
Layer pastry sheets on top of each other. Lay pastry over eggplant, folding excess pastry back towards centre of pan. Bake for 25 minutes or until pastry is golden and crisp. Leave to cool for 5 minutes.
Step 4 of 4
Invert tarte onto plate. Sprinkle with beetroot leaves. Serve.
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