Eggplant, Tomato And Zucchini Tart

• 1 pound baby eggplant trimmed, halved
• 2 zucchini sliced lengthways
• 2 tablespoons olive oil
• 2 sheets frozen puff pastry thawed
• 4 ounces goat cheese softened
• 2 tomatoes
• 2 cloves garlic thinly sliced
• 1 egg lightly beaten for brushing
• balsamic vinegar
• olive oil
• baby arugula
• salad

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.

zucchini, olive oil, pastry, goat cheese, tomatoes, garlic, egg, balsamic vinegar, olive oil, baby arugula, salad

Taken from www.yummly.com/recipe/Eggplant_-Tomato-and-Zucchini-Tart-1402754 (may not work)