Eggplant, Tomato And Zucchini Tart

• 1 lb baby eggplant, trimmed, halved
• 2 None zucchini, sliced lengthways
• 2 tbsp olive oil
• 2 sheets frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 2 None tomatoes
• 2 cloves garlic, thinly sliced
• 1 None egg, lightly beaten for brushing
• None None Olive oil and balsamic vinegar, to drizzle
• None None Baby arugula or basil leaves, salad, to serve

1. Preheat the oven to 350u0b0F.
2. Line two sheets with parchment. In a bowl, combine eggplant and zucchini with olive oil; season to taste.
3. Heat an outdoor grill or grill pan to high. Grill eggplant and zucchini in batches, 1-2 mins each side, until tender.
4. Place puff pastry on prepared baking sheets. Spread goat cheese on both sheets, leaving a 1-inch border around each. Slice tomatoes and layer over pastry.
5. Top with eggplant, zucchini, and garlic, making sure borders are left clear; season to taste. Brush edges with egg. Bake 15-20 mins, until pastry has risen and is golden.
6. Cut each pastry into slices; drizzle with a little oil and balsamic. Top with arugula or basil. Accompany with salad.

baby eggplant, zucchini, olive oil, pastry, goat cheese, tomatoes, garlic, egg, olive oil, arugula

Taken from recipes-plus.com/api/v2.0/recipes/27008 (may not work)