Hummus bi Tahini Tart with Eggplant Two Ways

Method

• 1)

  Preheat your oven to 180°C.

• 2)

  Unroll the puff pastry on a baking tray lined with parchment paper.

• 3)

  Score a border around the edges (about 1 cm in), taking care not to cut all the way through.

• 4)

  Prick the center all over with a fork to prevent puffing.

• 5)

  Brush the edges with beaten egg and sprinkle with black seeds.

• 6)

  Bake for 20–25 minutes or until golden and puffed. Set aside to cool slightly.

• 7)

  Sprinkle the eggplant cubes with salt and set aside for 10 minutes to draw out bitterness.

• 8)

  Pat dry thoroughly with a kitchen towel.

• 9)

  Toss with a drizzle of olive oil.

• 10)

  Spread on a baking tray and roast in the oven at 180°C until golden and tender, about 20–25 minutes.

• 11)

  Brush the thin eggplant slices with olive oil on both sides.

• 12)

  Arrange on a tray lined with parchment paper.

• 13)

  Bake at 160°C for 30–40 minutes, flipping halfway, until crispy and golden. Keep a close eye to prevent burning.

• 14)

  Gently press down the center of the baked pastry with the back of a spoon to flatten it slightly.

• 15)

  Spread the hummus evenly over the center.

• 16)

  Top with cherry tomatoes, roasted eggplant cubes, crispy eggplant slices, fresh herbs, pomegranate seeds, and fried pine nuts.

• 17)

  Finish with a drizzle of good olive oil.