Ingredients for Aubergine Tomato And Haloumi Tart
- 1 sheet ready-made puff pastry (approx. 25cm x 25cm)
- a little milk (for brushing)
- 2 tablespoons tomato paste
- 1 medium aubergine, thinly sliced
- 200g sliced tomatoes
- 150g halloumi cheese, sliced
- 1 teaspoon dried oregano
- 50g pitted Kalamata olives
- salt and freshly ground black pepper (to taste)
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How to Make Aubergine Tomato And Haloumi Tart
- Preheat your oven to 200°C (400°F/Gas Mark 6).
- Roll out one sheet (approx. 25cm x 25cm) of ready-made puff pastry and place it on a baking sheet lined with parchment paper.
- Using a sharp knife, score a 2cm border around the edges of the pastry, creating a frame.
- Brush the pastry border with a little milk.
- Spread 2 tablespoons of tomato paste evenly over the base of the tart, leaving the scored border bare.
- Arrange thinly sliced aubergine (approx. 1 medium aubergine, thinly sliced) over the tomato paste.
- Top with 200g of sliced tomatoes and 150g of halloumi cheese, sliced.
- Sprinkle 1 teaspoon of dried oregano and 50g of pitted Kalamata olives over the cheese.
- Season generously with salt and freshly ground black pepper.
- Bake for 25-30 minutes, or until the pastry is golden brown and the halloumi is slightly golden and softened.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
29g
Fat
31g
Carbs
13g
