Caramelized Onion & Eggplant Puff Pastry Tart

Nuvita Biscuits

A puff pastry crust topped with caramelized onions, roasted eggplant, kalamata olives, and roasted red peppers. So much deliciousness!


  • Cooking spray
  • 2 small (or baby) eggplants, halved lengthwise and cut into 1/4-inch slices
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 2 onions, thinly sliced
  • 1 puff pastry sheet, rolled into a large rectangle (about 9 x 12, but no need to be precise)
  • 1/2 c. shredded mozzarella or Italian-blend cheese
  • 1/4 c. quartered kalamata olives
  • 1/4 c. coarsely chopped roasted red peppers (we used the jarred kind)
  • 1/4 c. basil, sliced into ribbons


  1. Preheat oven to 425 degrees.
  2. Spray a rimmed baking sheet with olive oil or cooking spray. Place eggplant slices onto sheet and spray tops with additional olive oil. Season with salt and pepper and roast for 20-30 minutes or until softened and just beginning to brown, turning slices over halfway through cooking time. Remove from oven and set aside. Lower oven temperature to 400 degrees.
  3. While eggplant is baking, start caramelizing the onions. Heat olive oil in a large skillet over low heat. Add onions and a pinch of salt. Allow onions to slowly caramelize, stirring occasionally at first and more frequently once onions begin to brown. Depending on your stove, this could take anywhere between 30 minutes to an hour. Be patient–it’s worth it! Remove from heat.
  4. Place rolled-out puff pastry dough onto a baking sheet that’s been lined with parchment paper. Bake for 10 minutes or until golden brown. Remove from oven and use a spoon or spatula to push down the center of the crust, leaving about a 1-inch margin on all sides.
  5. Spread caramelized onions onto crust. Top with cheese, then roasted eggplant slices, olives, and red peppers. Return to oven and bake 5 minutes, or until cheese has melted. Scatter basil ribbons onto tart just before serving.




Recipe Comments

  1. posted by thinkthought on Feb 5, 2013

    I have some red bell peppers and onions I could use. I dont’ have to use them though-I could pick something totally new up at the store. So if you have an idea different from my spinach-pepper-onion skillet dish, feel free to give me the details! :)

    I was thinking of getting some fresh spinach at the store and adding the peppers and some caramelized onions for a warm side dish, but how would I do that?

  2. posted by Ryan Dunn on Mar 17, 2013

    It had tomato sauce, caramelized onions, kalamata olives, garlic oil, mushrooms and no cheese (real or fake). I didn’t eat the crust either.

  3. posted by rndmaktn on Mar 19, 2013

    I have a potted basil plant on my deck. This year beetles are eating the plant and only the basil. I haven’t had any problems in previous years. I’ve heard that a beetle trap will only attract more beetles.

  4. posted by sick_mick_101 on Mar 22, 2013

    Does anyone have an onion dip recipe with both caramelized onions and cream cheese as the ingredients? Of course there’s more ingredients to it, but I’d like it to contain both the caramelized onions and cream cheese. Thank you!
    Or…maybe not exactly caramelized onions. I’m not too sure. How about a simple onion dip recipe without the onion soup mix.
    I’d still like it to have cream cheese though. xD

  5. posted by Jenna on Mar 26, 2013

    I’m making a london broil and would like to do some caramelized onions and sauteed mushrooms. I also have some shallots but not sure if I can sautee them with the onion or not-is that a good combination? Also, can anyone suggest how I go about caramelizing the onions? Do I need to make the mushrooms in a separate pan? Thanks so much!

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