Eggplant and Cheese Puff Pastry
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INGREDIENTS
- 14 ounces/400 grams puff pastry
- 7 ounces/200 grams mozzarella, sliced
- 1 medium eggplant, sliced
- ½ teaspoon salt
- 5-7 cherry tomatoes, sliced
- 1 tablespoon extra-virgin olive oil
- 1 large egg, beaten
- 1 tablespoon sesame seeds
- 3 ounces/85 grams feta, crumbled
- Fresh basil leaves, for garnish
INSTRUCTIONS
- Arrange the eggplant slices on a large plate or baking sheet. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with a paper towel.
- On a lightly floured surface, roll out the puff pastry into a rectangle, about ⅛ inch thick. Slice into three equal portions (or keep whole for a larger tart).
- Arrange the mozzarella slices evenly over the pastry, leaving a ½-inch border. Layer the salted eggplant slices on top. Gently fold in the edges of the pastry to create a rustic border.
- Brush the eggplant with olive oil and scatter the cherry tomato slices over the top.
- Brush the pastry edges with the beaten egg and sprinkle with sesame seeds. Transfer to a parchment-lined baking sheet and bake in a preheated 350°F (180°C) oven, fan setting, for 30–35 minutes, or until golden brown and crisp.
- Remove from the oven and immediately sprinkle with crumbled Bulgarian feta and fresh basil leaves. Serve warm or at room temperature.
RECIPE NOTES
MY NOTES
FAQ
Can I make this cheese puff pastry ahead of time?
You can prepare this cheese puff pastry ahead of time to save effort on the day you plan to serve it. Assemble the pastry with the cheese, eggplant, and tomatoes, but hold off on brushing the egg wash and adding sesame seeds until just before baking. Wrap the assembled pastry tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 15 minutes, brush with the egg wash, sprinkle sesame seeds, and bake as directed. If you want to freeze it, assemble the pastry, freeze it on a baking sheet until solid, then transfer to an airtight container or freezer bag. When baking from frozen, add an extra 5-10 minutes to the baking time, watching for a golden, crispy crust.
What other cheeses can I use instead of mozzarella?
You can substitute mozzarella with a variety of cheeses depending on your preference. For a stronger, saltier flavor, try crumbled goat cheese or feta. If you want something creamier, brie or Camembert melt beautifully in the pastry. Cheddar or Gruyère add a rich, sharp flavor, while provolone or fontina provide a smooth, stretchy texture similar to mozzarella. For a smoky twist, try smoked gouda. It’s important to choose a cheese that melts well to keep the filling cohesive. You can even mix cheeses for added complexity — for example, mozzarella for meltability combined with Parmesan for a nutty depth of flavor.
How to prevent the cheese puff pastry from getting soggy
To prevent the cheese puff pastry from becoming soggy, make sure you thoroughly salt and dry the eggplant slices to draw out excess moisture. After slicing the eggplant, sprinkle salt on both sides and let them sit for about 30 minutes. Pat them dry with paper towels to remove as much liquid as possible. You can also lightly pre-roast the eggplant slices at 375°F (190°C) for about 10 minutes to further reduce moisture. Another technique is to brush a thin layer of beaten egg or Dijon mustard onto the pastry before adding the filling. This creates a barrier that helps prevent the crust from soaking up excess liquid during baking.
Can I make this cheese puff pastry gluten-free?
You can easily make this recipe gluten-free by using gluten-free puff pastry, which is available in many grocery stores or specialty shops. Gluten-free puff pastry can be more delicate, so handle it carefully and follow the package instructions for thawing and baking. You might need to roll it out between sheets of parchment paper to prevent sticking. Baking times may vary slightly, so keep an eye on the pastry, removing it from the oven when it’s crisp and golden brown. Everything else in the recipe is naturally gluten-free, so just swapping the pastry makes this dish safe for those avoiding gluten.
How should I store cheese puff pastry leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Let the pastry cool completely before storing to prevent condensation, which can make the crust soggy. To reheat, place the pastry in a preheated oven at 350°F (175°C) for 10-12 minutes to crisp it back up. Avoid microwaving, as this makes the pastry chewy rather than flaky. If you want to freeze leftovers, wrap individual pieces in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for about 20 minutes.
Can I freeze the cheese puff pastry before or after baking?
You can freeze the cheese puff pastry either before or after baking, depending on your preference. Freezing before baking works best for freshness — assemble the pastry, place it on a baking sheet, and freeze until solid. Then wrap it tightly in plastic wrap and store in an airtight container or freezer bag. When ready to bake, place it directly in the oven, adding 5-10 minutes to the baking time. If you freeze after baking, let the pastry cool completely, then wrap it well and freeze. Reheat in the oven at 350°F (175°C) for 15-20 minutes until the cheese puff pastry is hot and crisp.
Can I add other vegetables to this cheese puff pastry?
Yes, this cheese puff pastry recipe is flexible enough to include other vegetables. Zucchini, bell peppers, and mushrooms all roast well and add layers of flavor. Be sure to pre-cook any vegetables with high water content, like zucchini, to prevent the pastry from getting soggy. Slice them thinly, roast or sauté until tender, and let them cool before layering onto the pastry. Caramelized onions add sweetness, while spinach or kale bring a slightly bitter contrast. Sun-dried tomatoes or roasted red peppers add bursts of concentrated flavor. Just be careful not to overfill the pastry, as too many vegetables can weigh it down and affect the crispness of the crust.
What herbs pair well with this cheese puff pastry?
Several herbs complement the flavors of eggplant and cheese beautifully. Basil adds a fresh, slightly sweet note, while oregano or thyme bring a savory, earthy depth. Rosemary adds a more intense, pine-like aroma, which works well if you’re using stronger cheeses like feta or blue cheese. Parsley adds brightness, and mint pairs surprisingly well with eggplant, especially in Mediterranean-inspired dishes. You can sprinkle fresh herbs on top after baking for a burst of flavor or mix finely chopped herbs into the cheese filling. Experiment with combinations like basil and thyme or oregano and parsley to find the balance you love most.
