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Cooking without breaking eggs

Name: Eggplant tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 palets Papondu Battu (préalablement décongelés) (ou 100g de Papondu Battu); 1 Aubergine; 1 Pâte feuilletée; 150 mL Lait végétal; 1 c. à soupe Huile d'olive; 1 pincée Sel; 1 pincée Poivre

Eggplant tart

A melt-in-your-mouth, sunny tart

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Prep time 20

Cooking time 35

Total time 55

Servings: 4 people

Type of dish: Main course

Ingredients Instructions

Ingredients

2 patties Papondu Battu (previously thawed) or 100g of Papondu Battu
1 Eggplant
1 Puff pastry
150 mL plant-based milk
1 tbsp Olive oil
1 pinch Salt
1 pinch Pepper

Instructions

Wash and slice the eggplants into very thin slices. Season with salt and pepper. Sauté in a skillet with a little olive oil, turning them regularly until they are golden brown, then remove from the heat.
Preheat the oven to 200°C.
Beat the Papondu until it is fluffy. Add the plant-based milk.
Place the puff pastry in a baking dish and prick the bottom with a fork. Arrange the eggplant slices on top.
Top with the Papondu and plant-based milk mixture.
Bake for about 35 minutes, until the tart is golden brown. Serve warm or cold.