Make these great Adagio® Baby Eggplant tarts ahead of time as an appetizer or serve as a light meal with a simple green salad.
- Pre-heat oven to 400°F.
- Heat a 12″ ovenproof skillet over low to medium heat and add butter. Add leeks and sauté for 8 minutes, until softened. Remove leeks from pan and set aside.
- Wipe out skillet and place over medium/high heat. Add olive oil. Cook eggplants, turning once, until nicely browned (approx. 5 minutes). Sprinkle the eggplants with sugar and add sherry vinegar. Cook until all of the liquid is absorbed and remove from heat. Add leeks, mint and basil and stir.
- Roll out pastry into a circle, approximately a ¼” thickness. Drizzle eggplant mixture with Vincotto and cover with the pastry. Bake for 15 minutes at 400°F, reduce oven temperature to 350°F and cook for approximately 15 more minutes or until pastry is golden brown. Cool slightly.
- Top with Boursin and a bit more mint and basil. Slice and serve.