Eggplant, Onion, and Feta Tart

By Janine Gilbertson, as noted in the “Granite Kitchen” column of the New Hampshire Union Leader

“This is one of those dishes that appears rather sophisticated but takes just a few steps and yields a great result,” says Janine.

Serves about 4 to 6

Ingredients

• 9 ounces package puff pastry dough
• 2 cups eggplant (any kind), thinly sliced
• 1 sweet onion, sliced
• 1 cup kale, chopped
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 teaspoons Harissa paste
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 2 teaspoons sugar
• ¼ cup feta cheese, crumbled
• 2 tablespoons fresh basil, for garnish, if desired

Preparation

Preheat the oven to 400° F.

Place eggplant and onion in a bowl. In a separate bowl, whisk together lemon juice, olive oil, Harissa paste, sugar, salt, and pepper. Pour the olive oil mixture over the eggplant and onion and toss to coat. Spread evenly onto a baking sheet and set in an oven preheated to 400° F. Bake for 10 to 15 minutes, or until the vegetables have softened. Remove from oven and set aside.

Roll the puff pastry dough out according to the package directions. Spread the kale and feta over the dough. Spread eggplant mixture in an even layer over the feta and kale and set in an oven preheated to 400° F. Bake for about 15 minutes, or until dough is a light golden brown. Remove from oven and garnish with basil before serving.