Tartlets with eggplant
Description
Delicious baked goods for the whole family. Sometimes the fridge is full of vegetables and you simply cannot decide what to make with them. In that situation, eggplant tartlets are an excellent option: from a mix of humble vegetables and pastry you end up with a very attractive, fragrant, and tasty vegetable appetizer that can dress up your holiday spread or lend a festive feel to an everyday meal.
Instructions
- 1
Step 1
Wash the eggplants and red pepper and let them dry. Make small slits in them, brush with olive oil, and bake in the oven for 25–30 minutes. Bake until cooked through.
- 2
Step 2
While the peppers and eggplants are roasting, prepare the tartlet dough. Mix the egg and butter, stirring gently.
- 3
Step 3
Add sifted flour, cold water, and salt to the mixture.
- 4
Step 4
Knead the dough, then wrap it in plastic wrap and refrigerate for about 20–30 minutes.
- 5
Step 5
Carefully seed the roasted peppers; peel the eggplants.
- 6
Step 6
Finely chop the greens.
- 7
Step 7
Slice the onion into half rings.
- 8
Step 8
Cut the eggplant and bell pepper into small cubes. Mix them with onion, chopped herbs, and crushed garlic; season with salt and pepper and stir to combine.
- 9
Step 9
Take the dough out of the refrigerator and roll it into a thin sheet. Cut circles from the thin dough—they should be slightly larger in diameter than the molds. Grease the bottoms of the molds with oil, then line them with the dough to form the tartlet shells. Bake in an oven preheated to 180°C for 10 minutes so they dry out a little.
- 10
Step 10
Then fill the tartlet shells with the vegetable filling and bake for another 10–15 minutes until done. If you like, you can brush the edges of the tartlets with beaten egg yolk.
- 11
Step 11
The most delicious eggplant tartlets are ready. You can serve them hot or cold.