Eggplant Tarte Tatin

Instructions

1. Prepare the eggplant
   Sprinkle the eggplant slices with salt and place in a colander for 20 minutes to draw out moisture. Pat dry with paper towels. Preheat the oven to 400°F (200°C).
2. Season and roast
   Arrange eggplant slices on a baking sheet. Brush with 2 tablespoons olive oil, sprinkle with salt and pepper. Roast for 15 minutes until softened but not fully cooked. Remove from oven and let cool slightly.
3. Prepare the caramel
   In a 10-inch oven-safe skillet, heat the remaining tablespoon of olive oil over medium heat. Add sugar and cook until it begins to caramelize, about 3-4 minutes. Add balsamic vinegar and stir until combined, about 1 minute. Remove from heat.
4. Arrange the tart base
   Arrange eggplant slices in concentric circles over the caramel mixture, overlapping slightly. Sprinkle with minced garlic, thyme, and rosemary. Season with salt and pepper.
5. Add the pastry top
   Roll out the puff pastry slightly and trim to a circle about 1 inch larger than your skillet. Place the pastry over the eggplant, tucking the edges down inside the pan. Cut 3-4 small slits in the center to allow steam to escape.
6. Bake the tarte
   Transfer the skillet to the oven and bake for 25-30 minutes, until the pastry is golden brown and puffed. Remove from the oven and let rest for 5 minutes.
7. Flip and serve
   Place a large serving plate over the skillet and carefully but quickly flip the tart over onto the plate. The caramelized eggplant should now be on top. If any pieces stick to the pan, carefully remove them and arrange on the tart.
8. Garnish and finish
   Sprinkle the tart with crumbled goat cheese, toasted pine nuts, and additional fresh thyme leaves. Serve warm, cut into wedges.