Recipe | Caramelized Onion & Eggplant Puff Pastry Tart

Caramelized Onion & Eggplant Puff Pastry Tart with Kalamata Olives, Roasted Red Peppers & Basil
There are a few ingredients that improve just about any dish you add them to:

  • Truffle Oil
  • Caramelized Onions
  • Olives
  • Roasted Red Peppers
  • Basil

Unfortunately, this Caramelized Onion & Eggplant Puff Pastry Tart does not have truffle oil. (Although I suppose if you really wanted to, you could add some. I mean, it’s a free country, right? Do what you want!) But! It does have caramelized onions, olives, roasted red peppers, and basil. It’s a veritable quadrifecta of deliciousness.

Rosa Blanca & Little Finger Eggplant
After I made this Leek & Olive Tart from Rikki Snyder’s food photography blog, I had a leftover puff pastry sheet sitting in the freezer, just begging to be made into something awesome. My little finger eggplants have been producing like crazy, so I roasted two of those, along with a small rosa blanca eggplant from the farmers market, as a topping. Everything else was simply what I had in the refrigerator that needed to be used. With a thrown-together recipe like this, there’s usually a high failure rate (at least in my kitchen, there is), so I piled on the toppings and crossed my fingers.

I try hard to make most of my recipes really easy, but this one does have quite a few steps to it. Is it worth it? OH YES IT IS WORTH IT. After my first bite, I turned to my husband and said, “Whoa. I think this is one of the best things I’ve ever made.” And then my husband took his first bite and turned to me and replied, “No, this is the best thing you’ve ever made. You are amazing.”

Caramelized Onion & Eggplant Puff Pastry Tart with Kalamata Olives, Roasted Red Peppers & Basil [close]
See guys? Best thing I ever made. But it’s not so much because I’m amazing. (Although you’re welcome to think that I’m amazing.) It’s because when you add caramelized onions, olives, basil, or roasted red peppers to anything, it’s going to be delicious. There’s just no way around it.

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Caramelized Onion & Eggplant Puff Pastry Tart

Prep Time

1 hour

Cook Time

15 minutes

Total Time

1 hour 15 minutes




  • olive oil mister or 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 (I 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.


I will mail some to you–I have more than I know what to do with! Eggplants must really love the climate here. I could never get them to grow in Wisconsin, but here, they grow like crazy.

This is something I would probably never make for myself, because (suprisingly enough) I tend not to use ingredients like caramelized onions, olives, or roasted red peppers in my cooking! But you’ve definitely piqued my interest now – even though I’m not a huge fan of olives, that tar looks delicious!

That looks so delicious…and wouldn’t you know…I have a few sheets of puff pastry left in my freezer too. Now I have to get all the other ingredients! Sunday dinner will be delicious this week. Thanks for the recipe post.

I used jarred because I had them on hand; if you use fresh red peppers, you can roast them with the eggplant. I just changed the ingredients to note this–thanks! 🙂

I can’t agree on the olives, but the rest of it looks truly amazing! I love the combination of eggplant and caramelized onions. And the finger eggplants are cool! Never seen or heard of them.

Little finger eggplants are awesome–because they’re so small, it only takes a few days for them to be ready to eat! And the plants produce a LOT of little eggplants.

Mmmm, I have been dreaming up a savory puff pastry tart in my mind for a few months now but have never gotten around to making it (although when I do it will include Brussels sprouts and bacon, that much I know for sure, haha). Your recipe is making me think I need to make something like this soon! Yum!

Hi! This is the first time I saw your site. Everything looks and sounds delicious! I have a few quick questions… What is puff pastry? Where would I find it in the grocery store? Would it be found with the refrigerated dinner rolls in a rolled up container, or do you make it? Do you know if it’s vegan? Thanks so much!

Puff pastry is usually found in the freezer section at the grocery store, but unfortunately, I think it’s almost always made with butter. If you’re looking for a vegan alternative, you can put this together on a pizza crust or flatbread instead.

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