Pam’s Israeli Independence Day: Rustic Eggplant Tart 

A rustic eggplant tart is a fitting way to mark Israeli Independence Day, celebrating flavors that have become part of the country’s culinary identity. Eggplant is often used in Israeli cooking, and this dish brings together the essentials of Mediterranean foods: olive oil, fresh herbs, and produce.  

The simplicity of this recipe allows you to spend more time enjoying the holiday rather than fussing in the kitchen. Easy to transport and effortless to slice, it’s ideal for your Yom Ha’atzmaut celebration. 

More than a recipe, it’s a nod to Israel’s culinary scene.  

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Rustic Eggplant Tart 

Yield:   12 pieces 

Ingredients:  

1/3 cup grated Parmigiano Reggiano cheese 

2/3 cup shredded mozzarella cheese 

2 tablespoons chopped fresh basil 

1/2 cup sun-dried tomatoes in 2 tablespoons of the oil 

1/3 cup walnuts 

2 tablespoons extra virgin olive oil 

1/4 teaspoon salt 

1/4 teaspoon fresh ground black pepper 

1 medium eggplant, approximately 1 pound, unpeeled 

1 sheet puff pastry, thawed 

Directions: 

1. Heat the oven to 400°F.   

2. In a small bowl, add the grated Parmigiano Reggiano cheese, shredded mozzarella cheese, and chopped basil. Using a fork, gently stir to combine.  

3. In the work bowl of a food processor add the sun-dried tomatoes, reserved oil from the tomatoes, walnuts, 2 tablespoons olive oil, salt, and pepper. Process until walnuts are finely chopped. Mixture will be slightly pasty. Set aside. 

4. Using a mandolin slicer or a sharp knife, slice eggplant into 3/16-inch rounds.  

5. Unfold the sheet of puff pastry and lay flat on a large piece of parchment paper. Gently roll, if needed to remove any creases.  

6. Transfer puff pastry and parchment paper to a large, rimmed baking sheet.  

7. Spread the tomato walnut mixture over the sheet of puff pastry, leaving approximately a 1-1/2 inch margin on all sides.  

8. Over the tomato spread, arrange the eggplant rounds in rows, slightly overlapping.  

9. Sprinkle the cheese and basil over the eggplant.  

10.  Fold the border over the filling; it does not need to be even.  

11.  Bake for 23-25 minutes or until the puff pastry is golden brown.    

12.  Let stand on baking sheet for 5 minutes. Use a pizza cutter to cut into 12 pieces. Serve warm. 

 Cover and refrigerate any leftovers for up to 4 days. 

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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.