Recipe: A Tasty Tomato & Smashed Eggplant Tart

By Angela Casley
Top roasted and well-salted tomatoes with a dollop of creamy ricotta. Photo / Babiche Martens

This is a show-stopper for guests and a great way to use excess tomatoes. You can use store-bought baba ganoush instead of the eggplant for convenience.


Serves 6-8
Smashed eggplant

1 large eggplant

¼ cup tahini

2 cloves garlic

2 tsp lemon zest

1 Tbsp lemon juice

2 Tbsp butter

1 Tbsp sugar

1 clove garlic, chopped

4-5 sprigs thyme

600g tomatoes, halved

400g puff pastry
  1. Preheat the oven to 200C.
  2. For the smash, prick the eggplant with a small sharp knife a few times. Place on an oven tray and cook for 20-25 minutes until it has completely softened. Remove and cool enough to handle. Split it down the middle, and scoop the inside out into a small bowl. Add the tahini, garlic, lemon zest and juice. Mash it all together with a fork, or pulse with a stick blender.
  3. Place the butter and sugar into a 22cm ovenproof frying pan on the heat to melt. Add the garlic and cook for 2 or 3 minutes. Remove from the heat and sprinkle in the thyme sprigs.
  4. Place the tomato halves, cut side down, snugly into the pan in a circular pattern, leaving no spaces. Spread the eggplant smash on top of the tomatoes.
  5. Roll the pastry on a lightly floured bench until 2cm larger than the pan. Place it on top, tucking in the edges. A little rustic is fine. Place into the preheated oven for 30-35 minutes until the pastry is puffed and golden. Remove and cool for 15 minutes.
  6. When ready to tip out of the pan, place a large plate on top. Carefully flip the pan over to reveal the tart.

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