Eggplant Tart With Goat Cheese, Honey, and Nigella Recipe

Store-bought puff pastry gets all gussied up with the help of creamy goat cheese, nutty Gouda, aromatic nigella seeds, and eggplant.

, cut eggplant into 1/4-inch-thick slices. Toss the slices with 1 tablespoon kosher salt and set aside in a colander placed over a bowl or sink. Let drain for at least 30 minutes.Meanwhile, adjust two racks in the oven to the upper- and lower-middle positions. Preheat oven to 400°F . Line three rimmed half-sheet trays with parchment paper . Cut one extra sheet of parchment and set it aside.On a lightly floured surface, lay the thawed sheets of puff pastry on top of one another.

Season with extra-virgin olive oil, black pepper, and remaining kosher salt.Top the puff pastry baking sheet with one of the eggplant baking sheets to keep the pastry weighed down as it bakes. Place all three trays in the preheated oven to bake for about 20 minutes, rotating the pans once after 10 minutes. The eggplant will grow tender while the pastry becomes firm to the touch. There shouldn't be any color on the pastry at this time.

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