Dive into a recipe that’s sophisticated, irresistible, and sings a song of summer with this Eggplant and Smoked Mozzarella Tart. We’re elevating the humble eggplant into a culinary showstopper, where its earthy notes meet the creamy tang of goat cheese and the distinct flavor of smoky mozzarella. We nestle it all within a flaky, golden crust and finish it with a delicate drizzle of honey. Each slice offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.
When is Peak Eggplant Season?
Eggplant is primarily a summer vegetable, with its peak season typically running from July through September in most regions. While some varieties may appear earlier or later in the summer, such as June or October, these are the months when eggplant is most abundant, freshest, and at its best flavor. During peak season, eggplants have glossy, firm skin, feel heavy for their size, and are free of soft spots or blemishes. This abundance makes late summer and early autumn the ideal time to enjoy eggplant in all its versatility.
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Eggplant and Smoked Mozzarella Tart
Description
Who ever said salads and fried eggplant are the only options for this summer produce item?
Ingredients
- 1 lb eggplant
- 2 tsp kosher salt, divided
- All-purpose flour, for dusting
- 1 sheet store bought pie crust
- 2 tbsp extra-virgin olive oil
- Freshly ground black pepper
- 1/4 cup fresh goat cheese
- 1 cups smoked fresh mozzarella, thinly sliced
- 2 tbsp honey
- Fresh herbs, such as chives or basil, for garnish
Instructions
- With a sharp knife or mandolin, cut eggplant into 1/4-inch-thick slices. Toss the slices with 1 tablespoon salt and set aside in a colander placed over a bowl or sink. Let drain for at least 30 minutes.
- Prepare the tart shell by lining a tart pan with the store bought pie crust.
- By this time, the eggplant will have released a significant amount of liquid. Rinse eggplant under cold water to remove the excess salt and blot dry with a clean kitchen towel or paper towels.
- Using a spatula, evenly spread goat cheese on the pie crust. The top with the thinly sliced smoked mozzarella.
- Shingle the eggplant slices to cover the tart. Drizzle 2 tablespoons honey all over eggplant. Bake for 25 minutes or until the pie crust is slightly browned.
- Finish tart by drizzling more honey and garnish with herbs if desired. Cut into desired portion sizes and serve right away.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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