Eggplant, Tomato and Pesto Puff Pastry Tarts
Adapted from Pastries Pies & Tarts – 1994 (Pesto Puff Pizzetas)
4 slices of eggplant
8 to 12 slices (depending on size) Plum Tomatoes
Salt and pepper
1 egg beaten with teaspoon of water
Preheat oven to 400°F
Fry eggplant in butter and olive oil until golden. Set aside.
Roll out puff pastry 1/8 inch. Cut into four squares. Place on parchment lined baking sheet.
Brush edges of pastry squares with beaten egg.
Place one slice of eggplant in centre, top with two to three slices of tomato and a dollop of pesto sauce. Sprinkle with salt and pepper.
Bake about 15 minutes or until pastry is golden. Serve immediately.