Torta salata vegetariana di pasta sfoglia

Ingredienti

• 1 puff pastry sheet [9x9] (thawed and rolled)
• 1 eggplant (medium, around 3/4-1 cup diced)
• 1/2 cup red onion (diced)
• 1/2 cup pepper (diced [i used mix of yellow, red and orange])
• 2 tablespoons olives [I used california black ripe olives]
• 1/2 cup parmesan cheese (shredded)
• 2-3 teaspoons vegetable oil
• salt (to taste)
• pepper (to taste)
• fresh basil (to garnish)

Preparazione

1. 1

   Heat 2-3 teaspoons of oil on medium heat in a pan. Once the oil is hot, add the diced eggplant.

2. 2

   Cook for 5-6 minutes till the eggplant is softened. Remove from heat and set aside.

3. 3

   Thaw your frozen puff pastry sheet and roll it. Leaving an inch border from all sides, prick the rest of the puff pastry with a fork. This way the center won't rise up while baking while the edges will.

4. 4

   Transfer puff pastry sheet to a baking sheet lined with parchment paper or silicone mat.

5. 5

   Add the cooked eggplant, red onion and bell peppers in the center. Do not add the toppings on the edges.

6. 6

   Add parmesan cheese and California Black Ripe Olives on top. Sprinkle salt and pepper to taste.

7. 7

   Bake at 400 F degrees for 15-20 minutes or till the tart is nice golden brown in color.

8. 8

   Remove from oven, sprinkle some chopped basil on top and serve immediately!