Eid Mubarak to those celebrating and welcome again to another ode to my love for puff pastry 🙂 When Lubna of Yummy Food kindly asked me for a recipe for her tenth and last year of hosting “From Fasting to Feasting” on her blog I thought it best to bring something simple, easy and a little different from the usual Ramadan fare. These Eggplant Tartlets fit the bill. It blows me away that Lubna has managed to bring together 30 bloggers every year to contribute a recipe a day for the holy month of Ramadan and I am honoured to be included in such good company.
As you guys can probably tell, Puff Pastry and I are besties. Also, Boursin is totally delicious. Puff pastries with boursin and just about any veggie throw in is genius. Trust me on this. I first spotted a recipe for Eggplant Tartlets in a cookbook and was instantly intrigued because I am always on the lookout for easy finger food. When I read through it I realized that the cream cheese spread could use a little more oomph and the Boursin in my fridge seemed like the next natural step. That friends is the not so exciting creation story of my 5-ingredient Eggplant Tartlets.
While the creation story is not that exciting, the flavors of the Eggplant Tartlet are. You oven roast eggplant to tender smoky deliciousness, dice and season. Spoon the eggplant onto puff pastry rounds, dot with boursin and bake. A little chilli flakes are all you need for some added pizzaz. You can bake these in advance and reheat as needed. If you don’t have Boursin handy you can always just take some cream cheese mash it with a clove or two of crushed garlic, some dried herbs, salt, and pepper and use that instead.