Aubergine tart recipe with feta and tomato sauce

Ciao, welcome back to my blog!

Today's post will be a puff pastry aubergine tart recipe with feta and tomato sauce, easy to make and ready in only 30 minutes.

Aubergine tart is a great appetiser for lazy weekend brunches and picnics or it could be a rustic starter if you are hosting a dinner.

It reminds me of aubergine parmigiana, which is one of my favourite Italian dishes for summer and by far one of the most delicious aubergine recipes you can find!

If you would like more recipes with aubergines and to know how I make an easy aubergine parmigiana in the pan check this post

In this aubergine tart recipe, I decided to swap Parmesan cheese with feta.

I absolutely love feta cheese in general and I often add it to my salads and I think it is the most suitable kind of cheese for this preparation.

Another option would be using grated mozzarella but I believe feta is better for this kind of dish as it gives it an amazing taste without releasing water while cooking (which would turn the puff pastry soggy).

The crunch of the puff pastry is balanced by the softness of the aubergines with the tomato sauce and I honestly couldn't stop eating it!

Aubergine tart


-A big aubergine

-Puff pastry

-Tomato passata

-Feta cheese

-Basil or dry oregano

-A clove of garlic

-Extra virgin olive oil


-Chilli flakes or pepper

Turn on the oven at 180C and place a tray in the middle.

Preheat the cast iron pan on the biggest hob of your stove.

Start washing the aubergine, remove the stem and slice it vertically.

Place the aubergine on the grill pan or if you prefer, you can do it in the oven (it will take a bit longer though).

While the aubergine slices are cooking, prepare the sauce.

In a small bowl pour some passata (5 tablespoons more or less) and season it with fresh chopped basil (in alternative dried oregano), thinly chopped garlic, salt and chilli (or pepper if chilli is too strong for your taste).

Place the puff pastry sheet on the oven tray and cut it in half.

With a sharp knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing.

Spread the tomato base on the puff pastry avoiding the border and lay the aubergine slices. Crumble the feta on top of the aubergines.

Bake on the middle shelf for 25–30 minutes until the sides have puffed up and the pastry has cooked through. Allow cooling down for 10 minutes before serving.

I like to have them with some good red wine and some ham or salami!

Puff pastry aubergine tart with feta and tomato sauce
Puff pastry aubergine tart

Thank you so much for reading my post today, I hope you'll try the recipe!

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Want another tart recipe?

Check this out:

The easiest Xmas tart recipe