Cold Eggplant and Tomato Tart

Name: Cold Eggplant and Tomato Tart
Yield: 8
Ingredients: 1/2 package of puff pastry; 300g cream cheese (type of creamy cheese); 1 egg; 2 yolks; 2 tomato slices; 2 eggplant slices cut into lengthwise strips; 1 bell pepper sliced into strips; Salt, black pepper, and parsley to taste

1
1/2 package of puff pastry
2
300g cream cheese (type of creamy cheese)
3
1 egg
4
2 yolks
5
2 tomato slices
6
2 eggplant slices cut into lengthwise strips
7
1 bell pepper sliced into strips
8
Salt, black pepper, and parsley to taste

Ingredients

1
1/2 package of puff pastry
2
300g cream cheese (type of creamy cheese)
3
1 egg
4
2 yolks
5
2 tomato slices
6
2 eggplant slices cut into lengthwise strips
7
1 bell pepper sliced into strips
8
Salt, black pepper, and parsley to taste

Directions

1
Make the filling: place the cheese in a bowl and mix in the egg and yolks one at a time until smooth
2
Add salt and pepper to taste and whisk until creamy
3
Grill the eggplant slices in an anti-stick skillet and set aside
4
Roll out the puff pastry according to the manufacturer's instructions and line a tart mold with parchment paper
5
Make a border around the edge of the tart shell
6
Poke the bottom of the tart shell with a fork and spread the cream cheese filling
7
Arrange the tomato and eggplant slices on top of the filling and add the bell pepper strips
8
Sprinkle with chopped parsley and bake in a medium oven
9
Let it cool and refrigerate for 1 hour before serving.