Aubergine Tomato And Haloumi Tart Recipe

Ingredients for Aubergine Tomato And Haloumi Tart

• Puff Pastry
• 1 tablespoon milk
• Sun Dried Tomato Paste
• Aubergines
• 200g sliced tomatoes
• Halloumi Cheese
• 1 teaspoon dried oregano
• Green Olives
• Salt and freshly ground black pepper to taste

How to Make Aubergine Tomato And Haloumi Tart

1. Preheat your oven to 200°C (400°F/Gas Mark 6).
2. Roll out one sheet (approx. 25cm x 25cm) of ready-made puff pastry and place it on a baking sheet lined with parchment paper.
3. Using a sharp knife, score a 2cm border around the edges of the pastry, creating a frame.
4. Brush the pastry border with a little milk.
5. Spread 2 tablespoons of tomato paste evenly over the base of the tart, leaving the scored border bare.
6. Arrange thinly sliced aubergine (approx. 1 medium aubergine, thinly sliced) over the tomato paste.
7. Top with 200g of sliced tomatoes and 150g of halloumi cheese, sliced.
8. Sprinkle 1 teaspoon of dried oregano and 50g of pitted Kalamata olives over the cheese.
9. Season generously with salt and freshly ground black pepper.
10. Bake for 25-30 minutes, or until the pastry is golden brown and the halloumi is slightly golden and softened.