This rustic Mediterranean tart is layered with flavor and beautiful to serve. A flaky olive oil crust holds a savory filling of sautéed eggplant, onions, and garlic, topped with a rich cream cheese and feta custard. Fresh zucchini and tomatoes are arranged in colorful rows over the top, accented with briny Kalamata olives and a touch of oregano. The result is a vibrant, elegant dish that’s perfect for brunch, a light dinner with salad and red wine, or as a centerpiece for a vegetarian gathering. Its blend of textures—silky eggplant, creamy cheese, crisp crust—and bright Mediterranean flavors make it both comforting and sophisticated.
INGREDIENTS:
Crust:
2 cups flour
1 cup extra virgin olive oil
1/3 cup water
1 egg
1/4 tsp salt
1/4 tsp coarse grind black pepper
Filling:
1 small eggplant, cut in half lengthwise and thinly sliced
4 cloves garlic, minced
1 large onion, thinly sliced
1/4 cup extra virgin olive oil
1/2 teaspoon dried oregano, divided
8 ounces cream cheese
2 large eggs
8 ounces feta cheese, crumbled
6 roma tomatoes, seeded and thinly sliced
4 small zucchini, thinly sliced
12 Kalamata olives, pitted and cut into quarters
Extra virgin olive oil
Salt and coarsely ground black pepper
METHOD:
Combine flour, olive oil, water, egg, salt, and pepper in a food processor. Process until dough forms a ball. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.
Heat olive oil in a large skillet over medium heat. Add eggplant, garlic, and onion. Sauté until softened and golden, about 15 minutes. Remove from heat and set aside.
Preheat oven to 425°F.
Roll out chilled dough and fit into a tart pan with a removable base. Trim edges. Prick bottom with a fork.
Spread eggplant-onion mixture evenly over the crust. Season with half the oregano, plus salt and pepper.
In a bowl, beat cream cheese with eggs until smooth. Fold in feta. Spread evenly over the vegetable base.
Lay zucchini and tomato slices in decorative rows or concentric circles. Brush lightly with olive oil. Sprinkle with remaining oregano, salt, and pepper. Scatter olives over the top.
Place tart in the lower two-thirds of the oven. Bake 40–45 minutes, or until crust is golden and filling is set.
Cool slightly before slicing. Serve warm or at room temperature.
