Aubergine and feta tart

Aubergine and feta tart

This simple tart is easy to make and freezes well. Ready-rolled pastry makes it quick, so it's on your side if you need to impress in a flash.


  • 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways
  • 100ml/3½fl oz olive oil, plus extra for drizzling
  • 320g pack ready-rolled puff pastry
  • 1 small free-range egg, lightly beaten
  • 4 tbsp sun-dried tomato paste
  • 2 garlic cloves, chopped
  • 1 tsp dried basil
  • 100g/3½oz feta
  • salt and freshly ground black pepper
  • handful fresh basil leaves, torn, to serve

For the salad