Sun vegetable tarts

Hello greedy friends

I suggest you taste tasty spreads with vegetables from the sun for the aperitif for example.

After you can double the recipes and choose to make a dish or an appetizer or for an evening, there's nothing in the fridge darling what do we eat? 

It also works with mozzarella, if you don't have a goat in the fridge


Preparation: 20 minutes

Cooking time: 10 minutes

Serves 4

  • 1 eggplant
  • 4 slices of goat log
  • 1 ball of mozzarella
  • 4 slices of baguette a little satiable
  • 1 clove garlic
  • 40g pine nuts
  • 4 candied or dried tomato petals
  • A little basil for decoration
  • Salt, pepper,
  • Olive oil



Step 1

Preheat the oven to 180oC (Th 6)


Step 2

Peel the garlic clove and cut it in half, then rub it over the baguette slices. If you don't like garlic or don't digest it, don't put it on.


Step 3

Wash and cut the eggplant into 4 1 cm thick slices

Heat a frying pan with olive oil. Fry the eggplant slices over medium heat and place on a plate lined with paper towels. Eggplants are delicious, but they are real oil sponges lol. Season with salt and pepper

Step 4 

Toast the pine nuts dry in an ovenproof dish. You can also make them in the pan but the degree of tanning will not be the same, unless of course you forget them in the oven 

Step 5

Place eggplant slices on baguette slices and season

Add a slice of goat, mozzarella, then a tomato petal confit on each spread


Step 6

Bake and bake for 5 minutes

Taste without waiting

Everything you need to know about eggplant


Food/wine pairings

To accompany these tartines with vegetables from the sun, I suggest you opt for a rosé from Provence, such as Coteaux d'Aix-en-Provence rosé for example. 


If you liked my recipe, feel free to share it around you, or just leave me a note before you leave 


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